Friday, May 25, 2012

Grain Free Tabouli

A very versatile salad is tabouli.  This one was made with ingredients on hand, including fresh radishes from the Pasco farmers' market.

Yes, you can leave out the bulgur (or as I think of it now, "vulgar") wheat, increase your tomatoes, cukes, parsley and mint (and add many optional vegetables you have on hand) and produce a tabouli salad worthy of gourmet raves.

As an added benefit, it won't spike your blood sugar or put blubber on your belly.  This tabouli nestles up beautifully alongside whatever other vegetables you're serving, and its crunchy, spritely nature compliments meats.  Win win! 

Adapted from Moosewood Cookbook

You can put the spin-dried parsley and mint, and green onions and arugula (if using) into a food processor and pulse 'til it's all a lovely green fluff.  Easy!

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, crushed or very finely chopped
1/4 to 1/2 teaspoon salt
freshly-ground black pepper

1 bunch parsley, washed, big stem ends removed, spun dry, and chopped
1 bunch mint, washed, leaves removed, spun dry, and chopped
1 small sweet onion, minced, or a bunch of green onions, with some of green parts, sliced
4  medium tomatoes, diced
2 large cucumbers, peeled and diced
Optional vegetables (see below)

In a large bowl, whisk the lemon juice, olive oil, garlic, salt and pepper.

Stir in the onion, tomatoes and cucumbers, along with whatever optional vegetables you're using.  Leafy additions like arugula should be added with the parsley and mint just before serving.

Chill salad up to several hours before serving.  Overnight is even okay. 

Just before serving, stir in the parsley, mint and any sliced or chopped leafy greens you're using.  Serve the salad cold or at room temperature. 

Makes 4 generous servings

Options abound for veggies to add or substitute. Increase dressing amount if you're making an enormous bowl of tabouli! Consider:

  • Fresh arugula, washed, thick stems removed, spun dry and sliced
  • Fresh radishes, diced
  • Fresh zucchini, diced
  • Shredded carrots, kohlrabi, turnips
  • Diced green and red bell peppers


  1. Hello,
    New reader here! I love your blog! My husband's job was recently relocated to the Tri-Cities and I know almost nothing about the area. I read pretty far back in your archives and got a lot of great info about local food sources. THANK YOU! I'm living in Spokane and we have a great farmer's market, and local food scene, so I was starting to get sad thinking about moving to a place I assumed was far behind on the local food movement. Now I know better and am excited to explore all the great options down there! I'm planning on hitting up the Pasco Farmer's Market this Saturday while I visit. Thanks for opening my eyes!

  2. Cool! No need whatsoever to get sad about moving to our wonderful region ... the only thing you'll miss from Spokane is their fabulous selection of truly awesome restaurants. We're not so good on that front. But food producers galore, and the farmers' markets are in full swing! Welcome!

  3. Hey, I wanted to say the Pasco Farmer's Market far exceeded my expectations. I'm loving it!

    1. Nice! And the Richland market on Friday mornings is amazing, too!