Tabbouleh Recipe

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Bonnie Beck


We love Tabbouleh whether is made with Quinoa or Bulgur or another ancient grain.

It's healthy, quick, easy to make and cheap.


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35 Min
25 Min
Stove Top


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  • 1 c
    quinoa we prefer the heirloom variety, or bulbur ...rinsed and cook to directions on package
  • 2 c
    parsley, chopped finely
  • 1 c
    fresh mint, chopped finely
  • 1 c
    small, chopped black olives
  • 1 c
    small, chopped green olives
  • 2
    green onions, chopped
  • 1
    tomatoes chopped
  • 3
    greek cucumbers, chopped
  • 4
    stems of fesh cumin chopped or 1/2 t. cumin seeds
  • ·
    olive oil to taste...about 2 tablespoons
  • ·
    ground salt and fresh ground pepper to taste
  • 1/4
    of a lemon juiced
  • 1 lb
    a good feta cheese

How to Make Tabbouleh


  1. Note I dearly love Dill and sometimes I will sub the Mint for fresh Dill.

    When I make this I use Ancient Harvest brand (Harmony Tri-Color Blend). It has the White, BLack and Red Quinoa. Plus it's organic and pre-rinsed.
  2. Rinsed the Quinoa and or Bulgur. Cook according to directions. Usually it's 1 cup grain to 2 cups water. Set aside and cool completely. Chop all your vegetables and herbs and set aside. Mix the vegetables into the cooled grain, add salt, pepper, cumin, oil and lemon juice. Then add the Feta Cheese and mix. Cover and set in refrigerator, Serve cold as a main dish with crackers or bread or serve as a side dish,

Printable Recipe Card

About Tabbouleh

Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Healthy, Heirloom

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