tabbouleh wooleh

Welcome back to vegetarian Monday! After today, there are only two more Mondays in February – a very happy thing as February is a wretched month. In honor of Dani’s return from Lebanon, we are making tabbouleh!

You will need:

  • 2 cups bulgur wheat (pre-soaked)
  • 3 cups parsley, minced finely
  • 1/4 cup mint, chopped finely
  • 3 green onions, finely sliced
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 medium tomatoes, seeded & diced
  • 3 tablespoons lemon juice
  • 1 cucumber, peeled and sliced
  • 1 head romaine lettuce
  • 3 tablespoons olive oil
  1. Pre-soak the bulgur (pour two cups water over two cups bulgur wheat and soak for 1 hour. It will be slightly ‘al dente’, so if you’d like it more fluffy, soak in hot water).
  2. In a large bowl, mix together bulgur wheat, parsley, mint, onions, black pepper, cumin, salt, and tomatoes.
  3. Add the lemon juice, toss, and chill for 1 hour to blend the flavors.
  4. Before serving, toss again with olive oil.
  5. If you are fancy, lay down a bed of romaine and top with cucumbers, then place a mound of tabbouleh on the cucumbers and serve. If you are not fancy, eat the tabbouleh on its own. We are not fancy, so we eat our tabbouleh with a fork and rejoice in its glory.
  6. Enjoy!


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