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This tabbouleh recipe with chickpeas has lots of parsley, mint, tomatoes and cucumbers. Toasting brings out the flavor in the cumin, and cinnamon adds a subtle depth to the flavors. Bring this tabbouleh recipe as a side to a party or serve as a one-dish supper for 6 instead of 8.

Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
2 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a large bowl and pour boiling water over it. Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool.

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  • Meanwhile, toss cucumber in a bowl with 1/2 teaspoon salt and let stand for at least 45 minutes. Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes.

  • Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine. Season with pepper. Refrigerate for about 1 hour to let the flavors develop.

  • Add oil to the tabbouleh and toss gently. Serve topped with feta.

Tips

Make Ahead Tip: Prepare without the tomatoes and refrigerate for up to 1 day. Dice and drain tomatoes and stir into the salad shortly before serving.

Tip: Toasting brings out the flavor in spices like the cumin in this tabbouleh. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.

Nutrition Facts

about 1 cup
257 calories; protein 9.1g; carbohydrates 34.5g; dietary fiber 6.8g; sugars 2.9g; fat 10.4g; saturated fat 3.7g; cholesterol 16.7mg; vitamin a iu 1727.9IU; vitamin c 29.1mg; folate 79.1mcg; calcium 157.8mg; iron 3.1mg; magnesium 77.9mg; potassium 447.6mg; sodium 466.1mg; thiamin 0.2mg.

2 starch, 1/2 vegetable, 1/2 medium-fat meat, 1 fat

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