Tabbouleh was made for camping. The only cooking involved is boiling water, and measuring isn’t critical, so feel free to improvise according you’re your tastes. Many Tabbouleh recipes are heavy on the bulgur, but we prefer a lighter, greener version. The chewy whole grain bulgur is nutrient rich and guaranteed to fill you up. This hearty salad tastes even better the next day, and will keep well in your cooler.
Serves 4 to 6
½ cup lemon juice (about 3 lemons)
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon black pepper
1 clove garlic
½ red onion
½ cup quick cooking whole grain bulgur wheat
1 pint cherry tomatoes
1 bunch of flat-leaf parsley
½ bunch of mint
- Mince the onion and garlic and refrigerate in an airtight container.
- Rinse the tomatoes and store them so they won’t get crushed. Only refrigerate them if they’re ripe and ready to eat; otherwise leave them at room temperature.
- Rinse the parsley and mint and trim the stems. Wrap them separately in a damp paper towel and put them in a sealable plastic bag or container.
- Rinse the lemons.
- In a large bowl, pour about 1 cup of boiling water over the bulgur. Cover and set aside to soak for 30 minutes.
- Meanwhile, in a small bowl or cup, combine the lemon juice, olive oil, salt, cumin, pepper, garlic, and onion. Give a good stir.
- Cut the tomatoes into quarters. Peel, seed, and cube the cucumber. Finely chop the parsley and mint.
- When the bulgur is done, drain off any excess water. Toss everything together. Add more salt or pepper to taste.
Top your tabbouleh with crushed pistachios or roasted pine nuts for another layer of flavor and protein.