Have you had tabouli? (Also spelled tabbouleh, tabouleh, tabooley or tabbouli.) It’s a Middle Eastern salad made with parsley, mint, tomato, green onion, and bulgur wheat marinated in lemon juice and olive oil. It’s delicious, especially with other Middle Eastern delights like hummus, Baba ganoush, stuffed grape leaves and labneh.

The first time I had tabouli was with John’s family. A group of sweet Lebanese grandmas from church made a huge batch for lunch, and I was immediately hooked. I made it several times before we had kids … when it was easy to pop over to the Middle Eastern market anytime I needed a bag of super-fine bulgur.

One afternoon a few years ago (with two kids in tow), I didn’t have bulgur or time to go to the store, but decided to make the salad anyway, adding cucumbers in its place. It was a hit! And now I make it this way all the time 🙂 This new version is easier, quicker and lower carb than traditional tabouli but still maintains all the same vibrant flavors.

Keep in mind that this recipe is flexible — I often don’t measure — and you can add more or less of anything to your liking. Sometimes I bump up the parsley to an entire bunch, or add green onions for more flavor. For serving, use a slotted spoon, as the juice from the dressing, tomatoes and cucumbers can get a little soupy!