Thank goodness that Thanksgiving is over.

Don’t get me wrong — I love Thanksgiving! Coming together with family and friends to express thankfulness for all of the happy moments and important lessons and miraculous happenings of the preceding year is a beautiful tradition. And, hey, the food isn’t too shabby either. But sometimes it gets to be bit much.

The problem is that Thanksgiving food is just too good. After my umpteenth serving of buttery mashed potatoes and turkey doused with gravy and creamy green bean casserole, all I want to do is curl into a ball and hibernate until spring.

But unfortunately, finals have thwarted that plan.

Since I am not hibernating, I might as well take full of advantage of this time of year. Between Thanksgiving and the winter holidays, these few weeks are “the eye of the storm” — the time to make light, delicious recipes before the seemingly eternal food coma commences.

This means salad galore. Luckily, I have just the recipe! Tabbouleh is a lovely Mediterranean salad consisting of diced tomatoes and onion, tender cracked bulgur wheat, mint, and loads of chopped parsley, tied together with a deliciously tangy lemon-and-olive-oil vinaigrette. This salad is light. refeshing, and incredibly satisfying. Served with a light fish or grilled chicken breast and some warmed homemade pita, there simply is no better food for this holiday meal oasis.



December 6th, 2014



  • 2 cups bulgur (I use Bob’s Red Mill)
  • 1 cup chicken broth
  • 1 cup water
  • 2 medium tomatoes, diced
  • 3 green onions, chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 1/2 yellow or red onion, finely diced
  • 3 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1/4 tsp peper
  • 1/4 – 1/2 tsp salt (to taste)




Pour the chicken broth and water into a large saucepan and bring to a simmer.


Dump the bulgur in, give it a good stir, and turn off the heat. Move the saucepan over to another burner to let it cool.


Leave the saucepan uncovered for 30 minutes to an hour, until the bulgur soaks up all of the delicious, flavorful broth and takes on a paradoxically chewy-and-tender texture.20141124_174009

While your bulgur is soaking in the chicken broth Jacuzzi, go ahead and be proactive by washing and chopping the parsley, tomatoes, green onions, mint, and onion.

And while you’re at it, please do the parsley and mint some justice by chopping them properly. That is, use a rocking motion with a very sharp knife (as you should always do with knife work) to keep the herbs crisp and prevent them from browning at the chopped edges.

Trust me, it makes a huge difference!


When your bulgur has cooled completely and looks dry, you know it’s ready!

In a large bowl, collect the bulgur, parsley, tomato, green onion, mint, and onion.

Grab your fancy salad tongs too.

You’ll need ’em.20141124_181139

In a small bowl, whisk the lemon juice, apple cider vinegar, salt, and pepper together.

As a general rule, oil should always be the last ingredient added to a vinaigrette to promote optimal emulsion.

Drizzle in the oil, and give it another whisk. Taste to make sure it is as delicious as you know it is.

At first, pour only 3/4 of the vinaigrette into the dry salad ingredients. Toss to combine, and taste. If the tabbouleh needs it, add the rest of the vinaigrette in.

The purpose of adding the vinaigrette in stages is to prevent soggy tabbouleh. Really, nobody wants that.

Look at you! You just made tabbouleh from scratch! Give yourself a pat on the back, and, most importantly, enjoy!

Notice: The winter season starts on December 21st, which means that there are only 15 days left to reach The After School Special’s fundraising goal for UNICEF’s Children of Syria fund. If you like what The After School Special is doing to help support children in need in Syria, please consider donating to the fundraiser by clicking the button below:

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