September Tabouli

Everyone seems to have an opinion on what makes a good tabouli.

I’m no exception, and I prefer my tabouli heavy on the parsley to bulgur ratio, and zippy with lemon juice. I also like the flavor of Italian parsley (as opposed to curly) and make that parsley chopped extra, extra fine, if you please. After that, recipe additions are fair game. Since we’re in corn and tomato season, you can bet they found there way into this salad.

I used Hodgson Mill Bulgur Wheat as I love the texture and earthy flavor. However, I found I needed to up the amount of boiling water used to soak the wheat by one-half.

Recipe: September Tabouli


  • 1 cup cooked bulgur wheat
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin oil
  • 1 scant teaspoon minced garlic
  • 1 cup minced parsley
  • 1 cup cooked corn kernels
  • 1 large tomato, seeded and diced
  • 2 tablespoons chopped red onion
  • 1/4 cup toasted pine nuts, optional


  1. Cook bulgur according to package instructions (see above notes). Whisk lemon juice, olive oil and garlic together.
  2. Toss cooked bulgur with dressing and stir in parsley, corn, tomato, onion and pine nuts, i using. Season to taste with kosher salt and freshly ground pepper.

Number of servings (yield): 4

Time: 30 minutes

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