Tabouli II

(from kylerhea’s recipe box)

Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1

Source: Mediterranean Light cookbook

Serves 6 people

Categories: Chickpeas, Faves, Healthy, January2013, Mint, Parsley, T&T, Whole grains


  • 3/4 cup (4 1/2 ounces) medium grain bulgur
  • juice of 3 lemons (more to taste)
  • 1/4 to 1/2 tsp ground cumin
  • salt and freshly gr pepper
  • 1 clove garlic, minced
  • 4 bunches flat leaf parsley (enough to make 4 cups chopped)
  • 1 large bunch fresh mint
  • 4 to 5 scallions (to taste), both white and green parts, thinly sliced or chopped
  • 1 small cucumber, peeled and diced
  • 1 cup cooked chickpeas, (if using canned chickpeas, rinsed and drained)
  • 3 tomatoes, chopped
  • 1 Tbs olive oil


  1. 1) Place the bulgur in a bowl and pour on water to cover. Let sit 20 minutes until slightly soft. Squeeze out excess water.

  2. 2)Toss with lemon juice, cumin, salt and pepper to taste, and the garlic. Let sit 30 minutes, or until softened. If the bulgur seems too hard, add more lemon juice.

  3. 3) Meanwhile, wash the parsley and mint, dry thoroughly, and finely chop in a food processor or with a knife, being careful not to puree.

  4. 4) Toss the bulgur with the herbs and remaining ingredients except the romaine lettuce. Taste and adjust seasonings, adding more salt, lemon juice, cumin, or garlic if you wish. Refrigerate until ready to serve.

  5. 5) To serve, transfer to a bowl or platter and garnish with the romaine lettuce leaves. The slad will keep in the refrigerator, without the lettuce leaves for 2 or 3 hours.

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