Kitchen and Craft: How to make the Mediterranean dish tabouli

Hailey Le Roy, Entertainment Editor

   Because I love being the family disappointment, I have gone vegetarian. This was not a sudden shift in my diet, but a gradual change my family most definitely saw coming. However, I now have an imperative duty to find meatless meals myself and my family can make.  The “Moosewood Cookbook” by Mollie Katzen, given to my dad by a family friend, has been a godsend to my plant-based journey. Moosewood Restaurant is a vegetarian eatery in Ithaca, N.Y. Its owners have published 13 cookbooks under The Moosewood Collective, but co-founder Katzen published this one separately. I have altered some of the ingredient measurements to have more protein and a heightened flavor.


   The word “tabouli” itself might scare you, probably because you have no idea what it is. In fact, you almost certainly do not know what “bulgur wheat” is either. Tabouli is an extremely flavorful Mediterranean dish usually served as an appetizer. The citrus dressing combined with the parsley and strong flavors of mint provide a divine meal with the added chick-pea protein. Bulgur is similar in texture to couscous or quinoa. It is a very healthy whole grain that can easily be added to many dishes to make it an even more delicious and satisfying meal.



  • 1 cup bulgur wheat
  • 1 cup water
  • 2 tsp. salt
  • ½ cup lemon juice
  • ½ cup olive oil
  • 2 heaping tablespoons minced garlic
  • Black pepper to taste
  • 4 minced scallions
  • 1 cup minced parsley
  • 15 minced mint leaves
  • 2 diced large tomatoes
  • 1 diced large bell pepper
  • 1 minced cucumber
  • 2 cups chickpeas


   Frankly, the hardest part of this recipe is chopping things up. I recommend getting a food processor to mince them quickly. You can always buy the pre-chopped vegetables if chopping is just not something you are into. I will not judge. Maybe a little.


   After the ingredients are prepared, put the bulgur and water in a large pot and cook on low-medium heat for 10 to 15 minutes. Be careful not to overcook. Remove heat once the bulgur is tender.


   To make the dressing, combine salt, black pepper, lemon juice and olive oil in the same pot as the bulgur. Mix, cover and refrigerate while finishing up any chopping you managed to forget about the first time around. After about 20 minutes, mix the other ingredients in and serve.


   Hopefully you try this recipe out and love it as much as I do. Remember, do not knock it until you have tried it.