“What screws up most in life is the picture in our head of how it’s supposed to be.”

What I like best about this recipe is that it can easily be turned into a gluten free delight by substituting rice, millet, quinoa, or any other gluten free grain for bulgur.  It’s also another opportunity to rip open another mint tea bag and use the mint leaves from that instead of buying fresh mint.

But maybe you have mint growing in your garden.  It’s one of those plants that’s prolific –  sort of like hangers, extra Tupperware lids, and socks without partners. They keep turning up.  For the uninformed – tabbouleh is usually considered a salad.  Where did it originate? One story is as good as another.

The Internet seems to lean toward the mountains of Lebanon and Syria as tabbouleh’s place of origin.  Further research reveals that in 2009 a team of 350 people worked for over 10 hours to create the world’s largest bowl of tabbouleh.  This bowl of tabbouleh weighed 9,532 pounds and 12 ounces.  You probably won’t need that much so I cut the recipe down a bit.


2 cups cooked, gluten free grain

2 medium tomatoes, diced – sometimes I use canned

small cucumber, peeled, seeded and sliced

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped, or contents of a mint tea bag

1/4 cup freshly squeezed lemon juice

1/4 cup olive oil

1 T dehydrated red onion, or other onion minced



If using dehydrated red onion, start by whisking the oil and lemon juice together and soaking the onion for a few minutes while it hydrates.  While this is happening you can gather the rest of the ingredients.

Perhaps I should have started by telling you to cook the grain, but I have such faith in you.  I’ll bet you have gluten free grain in your fridge right now, ready to use in a quick and easy nutritious meal.  Neither do I,

Let’s assume the grain is cooked and the onion, in one form or another, is also ready.  Now it’s simply a matter of tossing everything together.  Chill.


Don’t forget the parsley garnish!

I sometimes add craisins and slivered almonds.  This is great served on a bed of lettuce.  This is greater when it’s waiting in the fridge on days when you don’t feel like cooking!

Loveya – The Grandma


Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: