Tabbouleh

Have you ever had Tabbouleh? No, I’m not talking about a grain salad demurely flecked with parsley, that tastes mostly of bulgur or couscous or quinoa or whatever grain someone needed to use up. I’m talking about a salad that is almost all green, grains used sparingly to bulk out the delicious herbs that provide most of the volume and flavor.

Tabbouleh

But it’s not just parsley and mint that provide the wonderful summer taste of tabbouleh -- there should be some spices that bring warmth to the green flavor of the herbs as well. Add some finely diced tomatoes for extra summery flavor, some shallots for onion-y sharpness, and the time-tested combination of lemon, olive oil, and salt and pepper, and you have the perfect summer salad, one that holds up to refrigeration and transportation admirably.

This recipe calls for fine bulgur, the smallest size of a variety of cracked wheat. If you can’t find the fine size, feel free to use medium, or couscous, or quinoa, if that’s what you can get. The important thing here is the ratio of herbs to grains. And the spices, of course.

Spices used in this recipe


Peppercorns, Tellicherry, Grinder
Coriander, Ground
Cinnamon, Ground
Cloves, Ground
Allspice, Ground
Cumin Ground
Cardamom, Green Ground
Nutmeg, Ground
California Sea Salt, Fine

Ingredients

Tabbouleh Spice Blend:

Preparation

  1. Make the spice blend: Combine all spices until mixed evenly. Store in an airtight container for up to 8 weeks.
  2. Rinse the bulgur in a fine sieve, tossing with your hands until thoroughly wet. Place the bulgur in a bowl and cover with hot water for 10 minutes. Drain fully, and fluff with a fork.
  3. Cut the tomatoes into small dice, starting with ¼-inch slices and then dicing the slices. Discard the cores and seeds, but keep as much juice as you can. Transfer the diced tomatoes and juices to a large mixing bowl. Add the dried and fluffy bulgur as well.
  4. Pack a few sprigs of parsley together tightly and chop finely, stopping at the thick stems and discarding those. Try to shred the parsley as finely as you can -- it may take a few times through with a sharp knife. Add the parsley to the bowl and continue the process until all is chopped. Do not use a food processor -- you will end up with stringy, fibrous shreds that will not make an appetizing tabbouleh.
  5. Pick the mint leaves off the stems. Stack a few together and then roll tightly into a cigar shape. Use your sharp knife to make clean slices crosswise across the mint cigar, leaving you with thin shreds. Do not run your knife through the mint again -- it discolors and bruises easily, unlike parsley. Continue the process until the mint is chopped.
  6. In a small bowl, stir together the olive oil, lemon juice, Tabbouleh Spice Mix, shallot, and pomegranate molasses (if using) until combined. Drizzle the mix over the tabbouleh and stir to combine. Add salt and pepper to taste.

Serves 4-6. Adapted from Jerusalem.

You might also like

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Oven-Roasted Chicken Shawarma

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. 

Red Lentil and Bulgur Spread (Kibbe)

Hummus isn't the only bean-based dip that's easy to make at home -- this red-lentil based spread is a vegetarian version of kibbe, a Lebanese dish that takes many forms, but always involves bulgur wheat and a mix of delicious spices.

Falafel Sandwiches with Awesome Condiments

These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.

Shakshuka!

It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.

Turmeric-Chili Shrimp with Spicy Slaw

A quick shirmp dish that builds flavor through the use of Asian aromatics, earthy turmeric, and spicy chili flakes. Combined with a refreshing slaw, it just needs a side of rice to make a complete meal.

Spiced Cauliflower "Couscous"

Cauliflower is a real shape-shifter these days. There’s cauliflower fried rice, cauliflower pizza crust, buffalo cauliflower “wings” -- it’s great to see this versatile vegetable stepping out of its steamer basket comfort zone!

Cinnamon Cardamom Rolls

Father's Day is coming up this weekend, and you know what that means -- big, tasty breakfast time! If you're going for a savory situation, with bacon, eggs, toast, and whatever else Dad loves, this is a great recipe to add a touch of sweetness to the end.

Rosemary and White Bean Soup

This soup falls into the category of “Total Classic” and deservedly so. The silky bean and vegetable soup and the woody aroma of rosemary make for perfect complements to each other, the starch of the beans standing up to rosemary’s strong flavor, and the flavor of the rosemary bringing out depths of flavor in the beans that otherwise might remain hidden.

Chesapeake Cobb Salad

A Chesapeake Bay spin on the classic Cobb Salad, featuring smoked trout and a Vanns Chesapeake Bay Seafood Seasoning spiked ranch dressing.