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Tabouleh Recipe

A cooling, nutrition packed summer salad

The recipe that I can suggest for this time of year has cooling influences:

Lemon, Cucumber & Mint, (according to Ayurveda) and is so delicious I could LIVE on it.


1 cup fine bulgur. Or quinoa.

1.5 cups boiling-hot water.

1 cup finely chopped fresh flat-leaf parsley (from 3 bunches)

½-1 cup finely chopped fresh mint.

2 medium tomatoes, cut into 1/4-inch pieces or 2 dozen cherry tomatoes, quartered

1 medium cucumber, peeled, cored, and cut into 1/4-inch pieces.

3 tablespoons olive oil.

3 tablespoons fresh lemon juice.

dash of salt, black pepper to taste ( I have used a seasoned salt mMmMm).

Cook the grain-let it cool. I don’t eat wheat & quinoa is just so tasty to me.

Add all the vegetables and herbs in, drizzle the oil and lemon juice, and then toss lightly together. Let it sit or chill for an hour, garnish with mint or parsley sprigs.

Optional: ¼ cup chopped Scallions or 1 clove finely minced Garlic-Use more garlic if you saute it first.

Adjust for more lemon juice to taste.

I have also seen recipes with Bermuda onions, Sweet bell peppers or corn kernels.  All would be so delicious.

Also, some traditional recipes are very heavy on the parsley.  I like it moderate, but you decide. Try Basil- I haven’t, but let me know!

This is a fancier, more elaborate and even more succulent style of Quinoa Tabbouleh.

Pisco Trail Peruvian Version

Ina Garten’s version