{"id":7714,"date":"2025-07-21T03:06:34","date_gmt":"2025-07-21T03:06:34","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7714"},"modified":"2025-07-21T03:07:32","modified_gmt":"2025-07-21T03:07:32","slug":"tabbouleh","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/tabbouleh\/","title":{"rendered":"Tabbouleh"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Tabbouleh<\/span><\/h2>\n
<\/div>\n
Tabbouleh<\/em> (also spelled tabouli<\/em> or tabouleh<\/em>) is a Middle Eastern salad made from fresh herbs and bulgur wheat. <\/span>
<\/div>This version of tabbouleh is zingy, fragrant, and SO refreshing. Perfect for a mezze platter or picnic!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Love & Lemons<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u2153<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
  • 3<\/span> tablespoons<\/span> fresh lemon juice<\/span><\/li>
  • 1<\/span> garlic clove<\/span> grated<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> sea salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground coriander<\/span><\/li>
  • Pinch<\/span> cinnamon<\/span><\/li>
  • 3<\/span> cups<\/span> finely chopped curly parsley<\/span> about 2 bunches<\/span><\/li>
  • 1<\/span> cup<\/span> diced English cucumber<\/span><\/li>
  • 1<\/span> cup<\/span> cored and diced tomato<\/span><\/li>
  • \u2154<\/span> cup<\/span> cooked bulgur wheat*<\/span><\/li>
  • \u2153<\/span> cup<\/span> finely chopped fresh mint<\/span><\/li>
  • 2<\/span> scallions<\/span> chopped<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.<\/div><\/li>
    • Season to taste and chill until ready to serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      * To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2\/3 cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad.<\/span>
      <\/div>\nTo prepare fine bulgur, place it in a bowl and cover with 1\/2 inch of water. Soak for 20 minutes, or until tender. Drain.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7711,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,1764,1714,2916,246,1983,3773,799,133,818,696,1713,1712],"tags":[],"class_list":["post-7714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-condiment","category-dairy-free","category-dip-dish","category-middle-eastern","category-no-cook","category-paste","category-rub","category-salad","category-seasoning","category-snack","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/07\/tabbouleh-1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7714"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7714\/revisions"}],"predecessor-version":[{"id":7720,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7714\/revisions\/7720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7711"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}