Monday, July 2, 2012

Ina's Tabbouleh.....

Home made tabbouleh has a much brighter flavor than the ready made container you buy from the market.  The fresh parsley, mint and lemon juice impart that certain something that only fresh ingredients can give you.  This recipe is perfect as is, but I like to add a few things of my own (yellow peppers and feta) to Ina's Garten's recipe.


  • 1 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 1/2 teaspoons kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped  Italian parsley (1 bunch)
  • 1 English cucumber, unpeeled, seeded, and medium-diced
  • 2 cups grape tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper


Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoons salt, and the pepper; mix well. This is were I add one diced yellow pepper and 1/2 cup imported Feta Cheese. Season to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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  1. I love Ina's recipes. I read an interview somewhere where she said she wanted readers to take her recipes and make them their own. You just gotta appreciate her attitude. This looks like a wonderful summer dish. Bonnie

  2. I'm an Ina wannabe! We love tabbouleh, the last time I made it was last summer! I really like how you jazzed it up! There's nothing like fresh ingredients to make this dish mouth watering delicious! You should have your own cooking show! Your recipes and presentations are amazing! I also love the Mariposa dish your tabbouleh is in!

    Happy 4th of July!

  3. What a beautiful colours!!! Sounds delicious!
    Have a nice day

  4. oh it looks so fresh and summery, we really need some of that over here in the UK... I love all the mint in there... so delicious x

  5. Tabbouleh is something I am not familiar with at all. Looks perfect for a summer meal...and I have everything (with a few switch ups!) on hand except the bulgur, which is also a wheat that I am not familiar with. Can you describe it to me and I will see what I can find?

    1. Bulgur is a cracked wheat and I find my bag in the international section of my grocery store. I usually buy the Goya brand. Thank you for visiting today.

  6. Sounds like a nice light meal! Happy 4th of July:@)

  7. Gosh that looks scrumptious. I wish I had some right now. I have been working in my flowerbeds and came in to cool off. Thank you for your comments about Sasha and your Dog, It is nice to know that we aren't the only ones crazy about our dog. The kids who live here are just as bad but the married ones with kids think we have gone around the bend.
    I hope you have a lovely 4th as well.
    You always make my day.

  8. What a knack you have with food photography, your photos always make me drool LOL. This recipe sounds delicious! You can count on Ina for a good recipe! Have a Happy Fourth of July.
    Hugs, Julie.

  9. I just made tabouleh with all my leftover cherry tomatoes...but I like the way you used feta and yellow peppers in yours. I have to bring a salad to a 4th of July paty tomorrow, I think I'll try out this one, thanks Susan!

  10. Happy 4th of July Susan!!!

    I have to confess I've never made tabbouleh, but your photographs and recipe make it look too good to miss.
    Enjoy your celebrations ~ Have lots of fun :D

  11. Oh I love Ina's recipes and this one looks amazing! Love your changes.

  12. Mmm! I can practically smell that mint and parsley in that tabouleh! I love this recipe ... such an easy appetizer with some pita chips or light lunch over some lettuce! Yum!

  13. You know, perhaps I will use quinoa...since I am allergic (not deathly, just sensitive) to wheat....the rest sounds so good!!

  14. Honey this is making me so hungry. I copied it to try this week.
    Glad you shared it with us.
    I was thinking of you today when my daughter and I were talking of trying to go to Maine and the surrounding states for the fall foliage. It has always been on my bucket list. She and I have had tickets for Portland Ma for a while and need to use them. Do you think the first of Sept or the last would be our best time to visit.
    Love ya

    1. How exciting for you. I think the end of September would be a better time to visit New England. The foliage starts to put on its colorful show in early October.

  15. This looks absolutely scrummy! I love tabbouleh but I have not made it in awhile. Now that's summer is here I think it's high time for this. I am bookmarking this recipe for the weekend. Cheerio!


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