This type of tabbouleh is what I first knew in the US, though here in France, it tends to revolve more about couscous rather than bulgur. If you have a wheat allergy, you can easily use quinoa or not use anything. I find that it’s best with good tomatoes and if they’re not available, try using cherry tomatoes, which will have much more flavor.
Weekend cooking – Lebanese Tabbouleh (video)
Chris in Paris
An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.
Looks like a great salad. Will try it for sure.
But tell that nice lady at the mediterraneanchef.com that the ad that begins when you visit their site is a deal breaker for me. Very loud and not good.
Was going to bookmark the site and follow it but left. No way. Very annoying.
Same, we have to eat the seed Quinos now and it is so delicious, nutty and suitable for so many dishes.
I love it and make it without grains of any sort. I use rice wine vinegar and sesame oil. I some times use cilantro for variety.
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I love making Tabbouleh every now and then, especially in the summer
and especially when good, farm-fresh parsley and genuinely vine-ripened
tomatoes can be had.
I’m more familiar with a mix with tomatoes, cucumber, parsley, and onion, and much more bulgar. The one on the video looks much lighter.
I like tabbouleh when someone else makes it really good. I would buy the ingredients for the chef who prepares it just right! This recipe seems just right!
I always wreck it. :(
I love making Tabbouleh every now and then, especially in the summer and especially when good, farm-fresh parsley and genuinely vine-ripened tomatoes can be had.
One reason why I wouldn’t opt for cherry tomatoes is they — to my taste — can be overly sweet.
chickpeas are also a good alternative if you cannot find quinoa.