Tabbouleh (pronounced ta-BOO-lee), a Middle Eastern grain salad, is traditionally made with bulgur (cracked wheat), tomatoes, cucumbers, scallions, mint, and lots of parsley. For this version, we’ve kept the bulgur, but we’ve added more typical morning ingredients. This version is bright-tasting and delicious, and you can make it the night before, if you like — just add the nuts, mint, and berries right before serving.
- Medium-sized bowl
- Spoon, for stirring
- 1 cup boiling water
- 1⁄2 cup bulgur wheat
- 1⁄4 teaspoon salt
- 1⁄2 cup dried fruit, including raisins, cherries, cranberries, or whatever you like
- 1⁄2 cup toasted walnuts or almonds, coarsely chopped
- 1 cup whole blueberries, raspberries, or blackberries, or sliced strawberries (or sliced fruit of your choosing
- 2 tablespoons chopped fresh mint leaves (if you like, or use 1⁄2 teaspoon dried)
- 1 teaspoon vegetable oil
- 1 teaspoon lemon, orange, or apple juice
- 1 cup plain yogurt
- Put the boiling water, bulgur, and salt in the bowl, cover and let stand until the water has been completely absorbed by the bulgur, about 45 minutes. Remove the cover, stir well, and set aside to cool.
- Add all the other ingredients except for the yogurt and stir well. Serve right away, with a big dollop of yogurt on top.
No bulgur wheat? No problem! Try using cooked brown rice, barley, or oatmeal, and skip the boiling water step.