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Tabouli Salad Free PD Recipe

This popular Middle Eastern salad is loaded with detoxifying parsley and bursting with the bright flavor of fresh lemon. Scoop it up with homemade Baked Pita Chips or stuff it into Soft Pocket Bread along with Protective Diet Hummus. Perfect to prepare ahead for quick and easy weekday lunches. This salad holds up beautifully in the refrigerator for several days.

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Responses

  1. I just came to look at this recipe after someone asked a question on the PDL FB page. I make tabouli often using a very similar recipe, will try this one next time to see how it compares. I do have one quibble with this recipe, however. It calls for “cracked wheat, also called bulgur wheat ” when, in fact, they are very different. Cracked wheat is raw and needs to cook for an hour stovetop while bulgur wheat has been parboiled and only needs boiling water poured over as called for in this recipe. If someone tries to make this tabouli with actual cracked wheat they will be very disappointed.

      1. Yep, that looks like bulgur. I’d say the name probably suffered somewhat in translation. If you have a bulk foods store that carries both, compare the cracked wheat with the bulgur, they don’t look at all the same, and they sure don’t cook the same. Don’t know how to resolve this anomaly other than to know what bulgur should look like and … good luck!