Tabouli is a middle eastern dish. It can be a light entree, or a side to anything else: meat, dairy or another parve dish. Kasha is also known as bulgar or buckwheat groats, which sounds crunchy, and it is if not cooked. It comes in several grinds, from fine to coarse. I prefer the medium, but you can use your favorite. Many kasha recipes start out by first pan-frying the kasha mixed with a lightly scrambled egg, but that step is not used here. Fresh tomatoes and parsley are required though, so if it's the dead of winter where you are and good, ripe tomatoes are not available, you might want to hold off making tabouli until a later time.


Serves 8 as a side-dish, 4 as a main dish.

1 cup kasha, medium grind
2 cups boiling water
2 ripe tomatoes, seeded and finely diced
1 bunch scallions, thinly sliced
1 cup packed fresh parsley, finely chopped
2 Tablespoons fresh lemon juice
1/4 cup olive oil
1 small cucumber, peeled and finely chopped
black pepper and salt, to taste

Place uncooked kasha in a 1 quart bowl. Pour boiling water over it and let soak 1 hour, stirring occasionally.
Drain well in a fine strainer.
Return kasha to the same bowl and add remaining ingredients. Gently mix well.
Chill for at least 2 hours before serving.


This is one of my favorite things to have as lunch or light dinner and I make it almost exactly the same way. Lately though, I have been making it with quinoa instead of wheat. If you haven't tried it yet, I highly recommend it for an occasional change.
Unknown said…
Good morning, Dena.

I have a flourishing Italian parsley plant and was wondering what to do with it. It was my journey through many recipes that brought me here.
Your Kasha Tabouli recipe sounds delightful and I will be making it later today. I'll be back to let you know what I think.

Thank you,

Unknown said…
Good morning, Dena.

I have a flourishing Italian parsley plant and was wondering what to do with this abundance, when a fantastic journey through many recipes brought me to your blog.

Your Kasha Tabouli recipe sounds delightful and delicious. I'll be making it later this afternoon, as it will be the perfect dinner for our Pacific Northwest heat wave.

I will let you know how everything turns out.


Anonymous said…
Hi Dena,

Sorry about the double post. The first one disappeared so I did another. Live and learn.

This is a wonderful recipe. Thank you. I did alter it slightly by doubling the amount of lemon juice. I like my tabouli just a bit more tart. I think next time I'll soak my toasted groats only 45 minutes. This will make things a little more al dente. Strictly personal preferences.

Thanks again.

Oh! You Cook! said…
Glad you liked it!