Photo of Tabbouleh

Bulgur wheat and quinoa tabbouleh

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Tabbouleh is a light, refreshing salad that originated in Middle-eastern region. It is vegetarian; however, I cook the grains in chicken stock once a while. My love story with Tabbouleh is an interesting one. Initially, I ignored it until destiny played its part. I was new to the UAE and wanted to explore the local cuisine.

On one of the weekend, we decided to meet a couple of our friends in a restaurant that served local food. Our friends (though Indians) were born and brought up here in the UAE. They knew a little more about the culture and cuisine.
As I said before Tabbouleh was one dish I was a little apprehensive about trying. It came along as a side dish. When our food was served, my first instinct was to ignore the Tabbouleh and concentrate on the mains. Our friends insisted that I give it a try. I am so glad I did because I fell in love. There can be numerous combination of the salad, and each one of them is excellent.
Just remember to include 

  • one kind of grain or combined (at least) which could be: burghul, bulgur wheat, quinoa, couscous
  • Herbs: parsley, mint, coriander, dill
  • Fresh vegetable: cucumber, tomatoes, onions
  • Some sweetness: pomegranate arils
  • Nuts for the crunch
  • chickpeas
  • The dressing is a lemon and olive oil-based vinaigrette.

Recipe of Tabbouleh

Photo of Tabbouleh
Recipe of Tabbouleh

Preparation time: 15 mins
Serves 1-2
Cooking time: 15 – 20 minutes


bulgur wheat and quinoa 90-100 gms
tomato 1
Parsley ½ cup
Mint ½ cup
Olives 2 tbsp (sliced)
Pomegranate seeds 2 tbsp
Juice of one lime
Olive oil 3 tbsp
Garlic 3 to 4
Salt and pepper


  1. Cook the bulgur wheat and quinoa in 2 cups of chicken or vegetable stock. 
  2. Once it’s cooked cover and let it fluff up for 10 to 15 minutes. The weight almost becomes double. (You can also just follow the instructions on the packet.)
  3. In the meantime, whisk together all the ingredients in the dressing and keep it aside.
  4. Chop the tomato, onion, mint, and parsley. Once the quinoa is at room temperature.
  5. Add all the other ingredients along with the dressing. Mix well till combined.
  6. Add slivered almonds if you like. 


Do make this light salad. I add some chili flakes in the dressing for some heat which is completely optional.



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