Has anyone made it from scratch?
Where do you get bulghar wheat from?!?
Re: Tabouli
Tabouli's got wheat?
Its just vegies diced very finely, parsley coriander, tomatoes and any other herbs.
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Whats Tabouli?
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bulgur wheat can be found at most grocery stores, and also at health food stores. I belive its also called Couscous.
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are you sure its couscous? i was looking for that wheat everywhere, but gave up and just made it with lots of parsely, tomatoes, salt and lemon juice. it’s divine 
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Yes catty, I am sure. A turkish friend of mine makes it and i got the recipe from her. She calls it something else though, i thnk, jajhek. This is how she makes it and i love her recipe.
Soak the wheat in hot water until it absorbs the water. fluff with a fork.
Dice really thin, some tomatoes, cucumbers, shallots and lettuce.
Add the veggies to the couscous along with olive oil, lemon juice to taste, salt and pepper to taste and also a bit of tomato paste (the canned variety, and i mean the paste not puree). Mix it all up, chill and serve.
I agree its absolutely divine!!!
Re: Tabouli
People, Tabouli is not mae drom couscous. It is made from bulgur. You can get bulgur from health stores and I know for a fact that Whole Foods carries it.
Tabouli is delicious and very filling. I make it from scratch all the time.
Soak the bulgur in hot(boiling hot) water and let it sit till it is cooked and fluff it up with fork.
I only add diced cucumbers, tomatoes. Olive oil, fresh lemon juice and fresh chopped mint. That is all i add and it goes well alone or with barbecued chicken. Yummy:yummy:
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Actually Mahru, I am afraid you are wrong here. Taboulli is made from couscous which IS bulgur wheat. Try typing "couscous bulgur wheat" in your search engine :)
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Ira: i am afraid you need to do some more search on your end. It is just plain bulgur wheat. Couscous is completely different.
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For Ira and the rest: Some info on Bulgur and Couscous. Enjoy!
Bulgur wheat is a golden beige colour with an irregular cracked shape. Often confused with "cracked" wheat, bulgur differs in that it is pre-cooked during processing, making it quicker to cook at home. It can be used in much the same way as couscous or rice as is a staple ingredient in Turkish cooking.
It is produced by parboiling wheat grains after which most of the bran is removed. It goes through a hot water wash which swells the grains which are then steamed for about 1½ hours. It is then dried and the wheat is then cracked on steel rollers. Finally, the grains are graded into fine, medium and coarse.
You will find recipes using Bulgur on both the Turkey Cooking by Country main page and in other sections of this web site. Use the search facility to find them all.
Couscous
The most famous part of North African cuisine. The term comes from Berber languages, where it is called seksou. It consists of small grains of which semolina is the main ingredient. Is used as the main ingredient in many dishes in much the same way as if it was rice (which it resembles, by the way).
Re: Tabouli
also this:
What is couscous?
Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Over the last decade, it's cropped up on American menus and dinner tables. Parboiled couscous is now available in many grocery stores. Learn more and pick up recipes at the following sites:
* Encyclopedia of the Orient: Couscous
Re: Tabouli
Mahru is right
I personally dont like the bugar wheat..it tastes a bit like pearl barley
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I searched at yahoo and got mixed answers. Some people call tehm the same and some have them listed as what Mahru has mentioned. I guess I havent had the wheat then. I have had couscous and it still tastes yummy!
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I have never heard of this dish but if you girls are saying it's good, it must be! Before I actually make it, I need some clarification with the recipe. Am I supposed to keep the couscous or bugar wheat in the water and add the veggies or am I supposed to drain the water???
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PyariRani: The bulgur will absorb the water. So you will have nothing to drain. For one cup bulgur it is one and half cup boiling water. I am sure you and hubby will enjoy the dish. It is mostly used as a salad.
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Yeah, I've seen it served with pieces of pita bread. In our home, we eat with naan. :-D I take it to work with me and eat with crackers - its fabulous, its light, its nutritious, and its not fattening at all.
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I think I've had it with my turkish friends ....but i forgot the name ....
are u guys talking about something thats reddish orange in colour ....i mean the wheat part ....n then it has some greens in it....???
if thats it ....i'm already in love with that!
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Afia baji, it is light brown in color but when my friend adds the tomato paste it turns redddish orange. Now I am sure different folks have diff ways of making it and hence they may not add the paste. But just an idea.
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I went grocery shopping today and I found bulghar wheat at the regular grocery stores as well as at Muslim meat shops (where it was cheaper). It makes sense that our butcher shops would have them because Arabs shop there too and so they carry all types of items to serve the Muslim community. I can also see why there was a confusion between bulghar wheat and couscous because they look pretty similar except the bulghar wheat is a darker colour than the couscous.
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that's some yummy stuff and filling too :)