Ina Garten’s Tabbouleh

I’m sharing this for Gollum’s Foodie Friday weekly event. Visit her at Designs by Gollum to see lots of good food and recipes!

I’ve made this recipe several times and it is very good. When I’m having friends join us that are gluten intolerant I use Quinoa instead of Bulgur and it works just fine, too. This recipe is copyrighted all over the place so I’ll just leave you the link to get the ingredients and directions!

Ina Garten’s Tabbouleh

19 thoughts on “Ina Garten’s Tabbouleh

    • Quinoa Quinoa

      Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.

      Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.

  1. Your version of the recip is very photogenic :-). It’s a wonderful quick recipe. Thanks for sharing it with us. Have a wonderful day.

  2. You know by my blog posts that if Ina makes it I make it and eat it all with a BIG spoon. I have made this and it is always a hit. I am an Ina junkie for sure:)
    Joyce

  3. Oh, I love these pictures. Everything looks fresh and summery–what a wonderful recipe for FF. Your little purple flowers are beautiful, and I love that tablecloth!
    XX 00

  4. Thanks for this recipe Ellen – I’ve never tried tabbouleh but my kids love when I venture out and this sounds like a great way to use the mint. Thanks for the Quinoa tip – Robbie’s girlfriend has celiac disease so I will try the recipe with that.

  5. I really love this recipe of Ina’s. The bulghur to herbs ratio is really good and makes for a hearty veggie meal. I like to add a little bit more cucumber. When I feel like splurging I add a little sheep feta. :) I have substituted red quinoa in this recipe with delicious results. My husband and I just started eating this wonder-grain last year and love the mouth feel of it. Of course, love the fact that it has all the attributes of a protein without the fat. Btw, AllRecipes has a good recipe for quinoa and black beans that the hubster likes to make.

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