Tabbouleh, my way from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (page 190) by Mark Bittman

  • scallions
  • lemons
  • Show all ingredients...

  • EYB Comments

    See recipe for variations and suggested additions. Can substitute fava beans for peas, and quinoa or steel-cut oats for bulghur.

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Notes about this recipe

  • Eat Your Books

    See recipe for variations and suggested additions. Can substitute fava beans for peas, and quinoa or steel-cut oats for bulghur.

  • PennyG on October 06, 2013

    I use this as my template tabbouleh recipe. Usually I make a tabbouleh "base," including the bulgur, parsley and scallions mixed with the vinaigrette. I keep this in the fridge then when ready to eat I add tomatoes, olives, radishes, edamame ... whatever! I often take this to work for lunch.

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