Taboulé recipe

I have noticed recently that there are certain foods that I have a hard time resisting. Tomato juice is one of them. Taboulé is another. If you’re not familiar with taboulé, it’s a sort of parsley salad with cucumber, tomato, bulgur and garlic. And whenever I buy it pre-made at the grocery store, I eat the whole thing in one sitting.

So, I decided to make some myself, so that I could have a lot of it, without going to the grocery store and buying a half-dozen of them and being judged by the cashier for my dietary choices. I looked on the internet and put some recipes together, and this is the taboulé that I prefer:


  • 1c bulgur
  • 1c quinoa
  • 2c boiling water
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 8 scallions
  • 2c fresh chopped parsley
  • garlic to taste


  • 1/4c lemon juice
  • 1/2c olive oil
  • pepper and salt to taste


Combine the bulgur, quinoa and boiling water in a bowl. Let sit for 30 minutes, stirring occasionally to allow grains to absorb water.

Prepare the vegetables and combine in a large salad bowl.

Combine the dressing ingredients in a small bowl.

Add the grains to the vegetables in the salad bowl. Mix thoroughly, and then add the dressing and mix.

Serve chilled.

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The Grey Literature

This is the personal blog of Benjamin Gregory Carlisle PhD. Queer; Academic; Queer academic. "I'm the research fairy, here to make your academic problems disappear!"

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