Tabbouleh, the Middle Eastern bulgur, vegetable and herb salad traditionally made with fresh ripe tomatoes, is best in the summer, when tomatoes are in peak season. But the dish lends itself to ...

She's showing Katie O'Malley how to make Tabbouleh Salad. Soak bulgur in a pot with enough water to cover for 30 - 45 minutes, drain and squeeze out excess water. Combine all remaining ingredients ...

That kills me too. This week's recipe for tabbouleh won't let any parsley go to waste. In fact, you'll have to buy two bunches. The iconic Middle Eastern salad can veer in a couple different ...

Fold the parsley and mint into the tabbouleh, then taste and season with salt, pepper and additional sumac, if needed. Tabbouleh will keep refrigerated for up to 24 hours.

Tabbouleh is a Levantine bulgur salad tossed with a lemony dressing and fresh herbs. Although it’s often served at room temperature, we found it to be surprisingly elegant warm (this also cut ...

They taste good because they are well-seasoned and fresh. Tabbouleh is easy to make and offers a welcome freshness. Breaking all the rules, I love to add shrimp that has been cooked in crab boil.

Tabbouleh, a traditional Middle Eastern dish, offers dense nutrition and bold, delicious flavors. For the millions of people avoiding wheat, however, tabbouleh's inclusion of bulgur spoils the fun.