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BM# 68-Cooking Carnival: Day 8
Theme of the Week 2: Whole Grains in Salads
Dish: Roasted Tomato Tabbouleh

Continuing with my whole grain salad series, I have a tasty variation to the popular tabbouleh. This roasted tomato tabbouleh recipe is from Meatless cookbook by Martha Stewart.

Tabbouleh with Roasted Tomato

Bulgur is a generally made from wheat kernels that have been cracked and then par-cooked. So it is a quick cooking whole wheat that is great to add to salads, pilafs and even soups. I buy fine bulgur from Turkish grocery — it needs to be stirred into boiling water and left covered, off heat, for 15~20 minutes. By that time all of the time is absorbed and the grains are perfectly cooked. Just fluff it with a fork and use as needed. Fine cracked wheat that is available in Indian stores is a good alternate, but that needs to be cooked longer.

Tabbouleh with Roasted Tomato

What drew me to this recipe is the use of tomatoes. I had a bunch of cherry tomatoes from my backyard that needed to be used up and this seemed like an easy enough recipe to try. Roasting the tomatoes makes them so sweet and delicious.

Tabbouleh with Roasted Tomato

Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs adds much needed flavor.It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.

Print Recipe
Roasted Tomato Tabbouleh Yum
Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs adds much needed flavor.It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.
Roasted Tomato Tabbouleh
Course salad
Cuisine middle eastern
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Bulgur (Cracked wheat)
  • 2 cups Cherry tomatoes (or use 4~6 Plum tomatoes)
  • 1 cup Basil Fresh , finely chopped
  • 1 cup Mint , finely chopped
  • 1 cup Parsley , finely chopped
  • 1 clove Garlic , finely minced
  • 2 tbsps Sherry Vinegar (or use white wine vinegar)
  • 1 tbsp Extra virgin olive oil
  • 2 tbsps Green Onions , finely chopped
  • 2 tbsps Lemon juice
  • To taste Salt Pepper &
Course salad
Cuisine middle eastern
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Bulgur (Cracked wheat)
  • 2 cups Cherry tomatoes (or use 4~6 Plum tomatoes)
  • 1 cup Basil Fresh , finely chopped
  • 1 cup Mint , finely chopped
  • 1 cup Parsley , finely chopped
  • 1 clove Garlic , finely minced
  • 2 tbsps Sherry Vinegar (or use white wine vinegar)
  • 1 tbsp Extra virgin olive oil
  • 2 tbsps Green Onions , finely chopped
  • 2 tbsps Lemon juice
  • To taste Salt Pepper &
Roasted Tomato Tabbouleh
Instructions
Roast Tomatoes:
  1. Preheat oven to 425°F.
  2. Combine chopped herbs in a small bowl.
  3. Toss the tomatoes with garlic, vinegar and 1tsp olive oil on a rimmed baking sheet. Add 2tbsp of the chopped herbs and mix well. Roast until tomatoes begin to soften and shrivel a little bit, about 12~15 minutes. Let cool.
Cook Bulgur:
  1. Bring 1cup of water to boil, add bulgur and a pinch of salt. Turn off the heat, cover the pan and set aside for 15~20 minutes.
Make Tabbouleh:
  1. Add roasted tomato mixture to the cooked bulgur, along with remaining chopped herbs, olive oil, scallions, lemon juice, salt and pepper. Gently toss and serve.
Recipe Notes

Tabbouleh with Roasted Tomato

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17 thoughts on “Roasted Tomato Tabbouleh”

  1. The first time I tried tabbouleh I was not very happy as it had too much parsley , but this version looks cool and will try it soon .

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