Tabouli Salad Free PD Recipe

2013-05-16
Tabouli - © ProtectiveDiet.com

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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Comments (8)

  1. posted by Linden Whitfield on February 1, 2016

    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.

    • posted by Julie Marie on February 4, 2016

      This is what I use in this recipe. It is labeled Cracked Wheat. I wonder if Middle Eastern Cracked Wheat is precooked.
      Cracked Wheat

      • posted by Linden Whitfield on February 4, 2016

        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!

  2. posted by Denise on April 23, 2014

    I made this with quinoa and loved it!

  3. posted by Marie on January 5, 2014

    Great oil-free salad. Used to make it with olive oil but no more.
    Now let’s see what my husband thinks….

  4. posted by Jean Beadle on June 16, 2013

    I make mine with a quinoa/millet mixture instead of the bulgar/wheat … just as yummy 🙂

    • posted by Julie Marie on June 16, 2013

      Great tip! I do the same when I want to change up this recipe or make it gluten free.

  5. posted by Mark Mikowski on May 16, 2013

    Excellent!!! Thank you very much.

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