Whole Grain Tabbouleh


Here’s a twist on the traditional Middle Eastern tabbouleh that uses whole grains or bulgur. The whole grains make this salad chewier and more filling than a typical tabbouleh. I especially like to prepare this dish with kamut, a large golden grain with lots of character and a buttery taste. You’ll also get good results with wheat berries, brown rice, barley or any combination of your favorite grains.

  • serving using kamutServings


  • 3 cups cooked whole grains (such as kamut, wheat berries or brown rice)
  • 2 cups seeded and diced plum tomatoes
  • 2 cups peeled, seeded and diced cucumber
  • 1 cup finely chopped fresh parsley
  • 1/2 cup finely chopped red onion
  • 1/3 cup finely chopped fresh mint or 1 to 2 tsp. dried
  • 3 Tbs. roasted garlic oil, or 3 Tbs. plain olive oil plus 2 to 3 small cloves garlic, minced
  • 3 to 5 Tbs. fresh lemon juice
  • Salt and freshly ground black pepper to taste


  1. In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 366
  • Carbohydrate Content: 70 g
  • Fat Content: 9 g
  • Fiber Content: 11 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 12 mg