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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.

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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.

Servings
serving using kamut

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 11 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 12 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g