This post may contain affiliate links. For more information, see our privacy policy.
I'm excited today to share a post by my daughter, Caitlyn. Ever since I visited her in London in February, I've been hoping she'd share her delicious tabbouleh recipe .......
............ It's taken awhile as she has three little girlies to care for along with another in the "hopper". 🙂 I had to laugh when she sent the pictures, apologizing because she didn't think they were as good as her daddy's photos (my wonderful photographer) - and adding this disclaimer to her apology "I know they don't compare:) but Dad doesn't have to lock his kids in the house in order to get his pics!! haha!!" .
I live in London, so you'd think that a similar restaurant wouldn't be hard to find with all the ethnic diversity here - however, I fail miserably at being adventuresome when it comes to dining out. My Mom should be ashamed- as she and my Dad fall at the complete opposite end of the spectrum. So, instead of searching out a fabulous little Mediterranean restaurant here, I started Googling and found this tabbouleh recipe from Ina Garten.
There are a few things* that I change when making it, but it's pretty close to her original since it's quite good as is. Truth be told, my mom has been begging me for weeks, (actually months!) now to make this again so she could post it. The problem was that I ate so much of it during my first trimester of pregnancy in January and February that I couldn't bring myself to make it again until recently! But, since making this tabbouleh again, I'm back on the Mediterranean kick. After trying it I think you might find yourself on one, too! ~ Caitlyn
Tabbouleh
Ingredients:
1 cup bulghur wheat
1 ½ cups boiling water
¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup good olive oil
3 ½ teaspoons kosher salt
1 cup minced scallions, white and green parts (about 1 bunch)
1 cup chopped fresh mint leaves (about 1 bunch)
1 cup chopped flat-leaf parsley (about 1 bunch)
1 hothouse cucumber, unpeeled, seeded, medium-diced
2 cups cherry tomatoes, halved
1 teaspoon freshly ground black pepper
Directions:
2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
The Café Sucré Farine says
Kelly, yes my husband is my photographer - you will definitely be able to tell when I take the pictures!
Manju says
Having grown up eating a lot of Mediterranean food, as we used to stay in the middle east, this dish brings back so many lovely memories...Beautiful pics , I'm sure u r really proud of ur daughter 🙂
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
That is just too sweet reading about your daughter and her daughters locked away at picture taking time - lol (I can relate to the mommy frazzle!) Please tell Caitlyn that this is a gorgeous recipe and that she did a fabulous job across the board. But, I have a question... did I understand correctly that your husband photographs your food Chris? Wow, I had no idea... 😉 So talented!
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
That is just too sweet reading about your daughter and her daughters locked away at picture taking time - lol (I can relate to the mommy frazzle!) Please tell Caitlyn that this is a gorgeous recipe and that she did a fabulous job across the board. But, I have a question... did I understand correctly that your husband photographs your food Chris? Wow, I had no idea... 😉 So talented!
Sandra says
Caitlyn your recipe and your pics are great. Thanks for sharing them with us. Most importantly thank you for sharing your lovely mom with us.
renee @ Singing With Birds says
Oh this is one of my favorite salads. Caitlyn, like her dad, takes amazing beautiful foodie fotos! I'm anxious to try her version as it is a little different than mine.
momto8 says
oh yum!! this is a fabulous recipe..thanks!!
Lyndsay Wells says
I'm another fan of this one! Perfect for this time of year. And the pictures look beautiful.
Carol @ Always Thyme to Cook says
Beautiful shots! Delicious looking tabbouleh, I would love this, definitely have to try this recipe. Tell your daughter it looks fantastic, well done 🙂
The Mom Chef says
I grew up on Tabbouleh (Armenian)and this brought back many memories. It's one of those dishes that is a vehicle for parsley, and lots of it. All the ingredients are so freshly wonderful. I just need to get over my dislike of bulgur (it's a texture thing).
Caitlyn, your photos are gorgeous. Totally on par with your father's as the arrangement is your mother's.
Kim says
Like when there is tomatoes and cucumbers in the tabbouleh, it's a favorite of mine... With feta cheese, what a great conbination that I like!!!! Thank you Caithlyn and Chris!
Jennifer @ Peanut Butter and Peppers says
Your daughters dish is gorgeous! I have most of the ingredients at home, so I am going to try this tonight!! Yum!
Veronica Miller says
I looove tabbouleh salad, but have never added cucumber-I bet that gives it some nice crunch. I'm glad you could finally share this, Caitlyn, it's lovely and the photos are lovely. NO ONE takes as pretty pictures as your Dad so don't sweat it. 🙂
Hovkonditorn says
Tabbouleh is a great dish! This one looks delicious!
Dining Alone says
I think the photos are great and it looks delicious. I have only had this kind of salad once and it was very good, I might have to try to make it!
Chatty Crone says
I love tabbouleh and I am going to make it. This looks delish. And it is healthy too. I pinned it too. Thank you for following me. sandie
The Café Sucré Farine says
Great question Ginny - I wasn't sure exactly what makes it "tabbouleh" either so I looked it up - this is what Wikipedia says:
Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomato,and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.[1][2] Traditionally served as part of a mezze in the Arab world, it was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in the United States.
Ginny says
This looks very pretty, and fancy, too. Sad to say I do not know what Tabbouleh is or what makes it what it is, I am thinking the bulghur?
Marina@Picnic at Marina says
Tell your daughter that pictures are beautiful. Nothing can spoil such a great salad. We all love Tabbouleh.