Spicy tabbouleh


  • Prep Time10 mins
  • Total Time10 mins
  • Makes5 Cups
*PLUS Cooking time: 15 minutes, Standing Time: 5 minutes
Chatelaine Triple Tested


  • 1 cup bulgur

  • 2 large ripe tomatoes, chopped

  • 1 cup finely chopped fresh cilantro, or parsley

  • 2 tbsp chopped pickled hot peppers

  • 1/4 cup pine nuts, preferably toasted (optional)


  • 1 lemon

  • 1/3 cup olive oil

  • 2 garlic cloves, minced

  • 1 tsp toasted cumin seeds, or 1/2 tsp ground cumin

  • 1/4 tsp salt

  • fresh-ground black pepper


  • For salad, in a large saucepan, bring 2 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low and simmer, covered , until most of the water is absorbed, 15-20 minutes. Remove from heat. Let stand, covered, 5 minutes. Then drain off any excess water and set aside, uncovered, to cool. Meanwhile, chop tomatoes and finely chop cilantro and hot peppers. Place in a large bowl along with pine nuts. Fluff bulgur with a fork, then site into tomato mixture.

  • For dressing, squeeze 2 tbsp juice from lemon into a small bowl. Whisk in oil, garlic, cumin, salt and pepper. Stir into salad. Taste and add a bit more salt or lemon juice if needed. Excellent served with Fiery Asian burgers.

Nutrition (per serving)

Calories 304, Protein 6g, Carbohydrates 32g, Fat 19g, Fibre 5g, Sodium 195mg.