I like tabouli. I would not have believed that until a few months ago when I finally had some GOOD tabouli. I had had many dishes of BAD tabouli. And by bad I mean no flavor at all. I have even made it before but it wasn’t very good. This time it was different.


I was Donna Hay’s good tabouli. And it was easy to make. Especially since I actually had all the FRESH ingredients in the house: bulghul wheat, fresh mint, fresh parsley, fresh lemon juice, fresh onions, fresh tomatoes. Easy to put together. All you have to do is soak the wheat until it is hydrated and then all all the other ingredients. Perfect with just some pita bread or as part of a Mediterranean Feast.


Served with some nuts, dates, pita, olives, humus, and feta it was a filling meal. Donna’s recipe is on page 46 of modern classics and my pick for this week’s Wednesday’s with Donna Hay. Check out the other’s tabouli while you are there.