Recipe: Tabbouleh

As I am learning, losing weight is half exercise and half diet. We learned pretty fast that one without the other won’t really give results. As we have focused more on what we eat, finding delicious, healthy meals can sometimes be challenging. This is particularly true in Summer when I, personally, don’t want to cook in a hot kitchen. Especially after running in the evenings all I want is a light, refreshing dinner. As I have written about before, running is killing my appetite. In Summer we always have eaten more salads. One of my favorite salads that serves as a light meal on its own is tabbouleh.


This recipe is a little different than tabbouleh recipes you will typically find because it uses tomato paste. My hubby and I both find this dish refreshing on hot, humid days.

Recipe: Tabbouleh

Yields 4 servings


2 cups fine bulgur

3 heaping Tbsp tomato paste

3 Tbsp extra virgin olive oil

2 lemons, juiced

4 stalks green onions, chopped

a handful of parsley, finely chopped

1 medium onion, finely chopped

1 tsp red pepper flakes

salt to taste

Begin by boiling a kettle of water. Measure the bulgur and put it in a large mixing bowl. When the water boils pour enough water over the bulgur so that it is completely covered with about a centimeter of water covering the top. Cover the bowl, I usually use a big cutting board. Let it sit about 10 minutes. Check to see that the water has been completely absorbed. It should be a little spongy. If the water has been completely absorbed, but it tastes underdone just add a little more boiling water and cover it again and wait 5 more minutes.

When the bulgur is ready and still slightly warm add the tomato paste. Use the back of a wooden spoon to thoroughly mix it in. When all the bulgur has taken on a slightly red hue, add the olive oil and lemon juice, and mix.

Then, mix in the red pepper and salt. Add the onions and parsley and mix well. Cover it and put it in the fridge for at least 3 hours before serving. This is the kind of dish that gets better with time and is best served chilled. I like to eat it with a little feta cheese sprinkled on top. You can also add a little pomegranate sour if you like.


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