Sunday, August 7, 2011

Low-Fat Tabouli

This is my favorite recipe for tabouli that I've been making since the mid-80s. It is an altered recipe from Jane Brody’s Good Food Book – Living the High Carbohydrate Way. Gee, how times have changed. When the book was published in 1985 carbohydrates were not evil. They were considered good for you. I have always liked carbs and this is one reason why. This is a delicious and healthy recipe.

1 C bulgur
2 C boiling water
2 tomatoes, seeded and finely chopped
1 C parsley, finely chopped
3 TB fresh mint, finely chopped
1/4 cup lemon juice, freshly squeezed
2 TB olive oil
1/2 tsp salt, optional
1/4 tsp freshly ground pepper
1/4 tsp oregano
1/4 tsp ground cumin
dash allspice
dash coriander
In medium bowl, pour water over bulgur and let sit for one hour. In the meantime, chop up tomatoes, parsley and mint in large bowl. In small jar, add lemon juice, olive oil, and spice and mix well. After one hour, drain bulgur into strainer and press to get rid of excess water. Place in bowl with tomato mixture and mix. Add dressing mixture and serve within a hour. If you’re not going to eat it right away, don’t add the dressing until about an hour before serving.


  1. Do you use whole grain bulgur? Does it make any difference?

  2. Can look at my blog and see nutritional facts of healthy, low fat food at grocery stores.