Thursday, November 11, 2010

Tropical Tabbouleh

Organizing cooking sessions for over two years made me realized that we do not eat enough vegetables. For the past few sessions and the following ones, a salad course is added to the menu along with the usual full course meal. To continue with the letter T theme, my Brazilian friend has chosen to make a tropical tabbouleh, a fresh and fruity salad which can be used as sides to calm down the heat of spicy foods.

Serves 8
Preparation Time: 10 mins
Cooking Time: 45 mins
Printable Recipe


1 3/4 cups bulgar wheat
1/4 cup lemon or lime juice
3 tbsp olive oil
2 tsp salt
1/2 tsp ground pepper
2-3 spring onions, diced
2 tomatoes, seeded and cubed
1 cucumber, cubed
1 cup pineapple, cubed
2 mangos, cubed


1. In a bowl, soak bulgar wheat in boiling water until soft to bite, about 45 mins. Drain with a colander.

2. In another bowl, combine lemon juice, olive oil, salt and pepper. Add in cooked bulgar.

3. Stir in spring onions, tomatoes, cucumber, pineapple and mangos. Serve.


  1. I love tabbouleh, look amazing! gloria

  2. Great flavors and textures in this dish.

  3. I love tropical flavors and this tabbouleh seems like no exception! Great dish.

  4. Sounds delicious - the pineapple and mangoes are rather unique addition.

  5. What a refreshing spin on tabouleh! Lovely!



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