Tabbouleh Recipe

​Tabbouleh (Middle Eastern Herb Salad)

Serves 4-6

1/3 cup bulgur (cracked wheat, medium-grind)
1 cup curly parsley leaves, packed, very finely minced (about 1/3 cup, minced)
2 Tbsp. minced chives
2 Tbsp. minced fresh mint or basil
2 Roma tomatoes, seeded and very finely chopped
1/2 red bell pepper, seeded and very finely chopped
1/2 tsp. coarse sea salt
2 Tbsp. really good olive oil
2 Tbsp. freshly squeezed lemon juice

Place the bulgur in a bowl and cover with warm water; let sit 15 to 20 minutes, until it is al dente, like pasta. (You want to maintain a slightly firm, toothy texture; the bulgur will continue to soften after you've made the tabbouleh.) Drain the bulgur in a fine sieve and squeeze out as much water as you can with your hands. Place prepared bulgur in a bowl and fluff it with a fork. Add the rest of the ingredients and use a spatula to fold the ingredients gently together. Like most such dishes, this gets better over a couple of hours as the flavors meld.

Serve as a side dish to grilled chicken or fish, or as a topping for wedges of warm pita bread. Add diced cooked chicken to make a main-dish salad. 

​Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley  magazine, and she also publishes a website called She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!