Support for LAist comes from
Made of L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


LAist in the Kitchen: Tabbouleh Salad

Support your source for local news!
The local news you read here every day is crafted for you, but right now, we need your help to keep it going. In these uncertain times, your support is even more important. Today, put a dollar value on the trustworthy reporting you rely on all year long. We can't hold those in power accountable and uplift voices from the community without your partnership. Thank you.

Lindsay William-Ross/LAist

Lindsay William-Ross/LAist
This recipe from Ina Garten aka The Barefoot Contessa really takes advantage of the flavors of summer and is an easy dish to make early in the day to bring to any of the afternoon BBQs you've got on your calendar or put in a Hollywood Bowl picnic. Ingredients like cherry tomatoes, cucumber, fresh mint, and fresh parsley are what you'll find in abundance at your favorite farmers' market, or perhaps in your own backyard garden, and the main grain--bulgur wheat--is a bargain out of the bulk bins at your nearest Whole Foods or the like (we paid 91 cents for the one cup the recipe called for).

Recipe after the jump.

Tabbouleh Salad
via Ina Garten/Barefoot Contessa FoodTV

Support for LAist comes from

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 med. lemons)
1/4 cup olive oil
Kosher Salt
1 cup minced scallions, white & green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped fresh flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 tsp freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Serves 8. (Garten serves hers stuffed in pita pockets with a wedge of Feta cheese, which makes it all the more portable)

Most Read