Today we had a couple from church come for lunch afterwards. They are parent-age to us, and the wife of the couple teaches our younger two children in Sunday school. They really like her, and Evangeline commandered (sp?) her for the first 30 minutes or so while I finished everything for the meal.

That was all background for a new recipe I tried that went over quite well. Taboli is a whole wheat product used in a cold salad form. I have eaten it in Greek restaurants, but I never made it. I have seen it in the produce sections countless times over the past year, and I finally decided to try it. The recipe is on the back of the package, but I will share it here anyway.

(For 10 servings)

Rinse and drain wheat. Add all ingredients. Mix well. REfrigerate covered for 4 hours, stirring 3 or 4 times.

8 oz. of taboli bulgur wheat
1/2 – 3/4 C oil (your choice)
1 tsp black pepper
1 1/2 tsp. salt
1/2 – 3/4 C. lemon juice

Chop fine
1 bunch parsley (I used about 1/4 C dried parsley)
1 1/2 bunches green onions with tops (I used less than this–what I had in my veggie drawer)
2 – 3 tomatoes
1/2 cucumber ( I had no cukes, so I used an avacado)

Any other veggies you like can also be added. The package also suggests mixing in chicken or tuna for a full-meal dish.

I also added about a clove of garlic.

The finished product was yummy. If you like that lemoney/olive oil flavor you get with many Greek dishes, you’ll like this. It also full of fiber, and, for those low-carb dieters out there, it is a fast-burning carb that doesn’t slow down your weight loss like processed white flour carbs do. The next time I make it, I will experiment with my other favorite Greek spice, cumin. One other great thing about this recipe is that it is sooooo easy.

I know it is late for Super Bowl fare for this year, but this would be a good one to put away to use for next year’s SB party.

10 thoughts on “Taboli”

  1. Hey Jennifer, thanks for the great recipe. Having lived several years in the middle east, I enjoyed tabbouleh a lot growing up and have had it at my parents’ but I’ve never tried to make it myself. You have inspired me to try it sometime. I like your twist of adding the avocado. Many Lebanese versions of this also use fresh chopped mint (in addition to the fresh parsley, not as a substitute) and it’s really tasty.
    One question: is the wheat you used in the grains, ie: rice, etc part of the grocery store, and also, what type of packaging should I look for?

  2. The wheat I used hangs on an end rack in the produce section at the Wal-Mart Super Center. The brand name is Taboli by Bishop Brothers in Bristow, OK.

    [I suspect that your spelling is correct. I always spelled it tabouli before I bought this brand. It could be an OK spelling;)]

  3. Tabbouleh (I guess that’s the true spelling) has always been a bit boring in my hands but your recipe adds some life. Sounds good!

  4. We get a basic mix in the grocery store in the grains section next to the couscous. I think the company that makes it is “Near East.” You still have to add the veggies to make the salad, but the bulghur is seasoned in this mix.

  5. i have tried taboli in different ways but i like to omit the cukes and mint i just like regular sweet onions, fresh parsley, and tomatoes for the veggies. i have tried the packaged mix in near east but do not like it. thanks imogene

  6. Ladies, we are so thrilled to see the positive opinions about our great taboli. We are still a small mom & pop business and haven’t become so well known outside the bible belt area except for people who have lived, visited here or have relatives who send it to them. We have been packaging the highest quality wheat available for over 40 years and plan to do so for next 40!
    thanks again, the bishops of Bristow, Oklahoma

  7. for more recipes, check our website or write us at bishops, P.O. Box 814, Bristow OK 74010 – or to order if it can’t be found at your local grocers. bishops

Comments are closed.