Autumn Tabbouleh 6.000

Deb Lindsey for The Washington Post

Nourish Oct 22, 2015

Tabbouleh, the Middle Eastern bulgur, vegetable and herb salad traditionally made with fresh ripe tomatoes, is best in the summer, when tomatoes are in peak season. But this recipe proves the salad can have an autumnal side, too. Colorful root vegetables -- shredded raw carrot and beet -- lend a chewy crunch, subtle, earthy-sweet flavor and stunning purple hue to the dish, making it a perfect fit for fall.

Make Ahead: The dressed tabbouleh needs to be refrigerated in an airtight container for at least 1 hour and up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 6 cups

  • 1 cup medium-coarse bulgur
  • 1 1/2 cups finely chopped fresh flat-leaf parsley
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 medium raw beet, peeled and shredded (about 3/4 cup)
  • 1/3 cup diced red onion
  • 1/3 cup finely chopped fresh mint
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Cook the bulgur according to the package directions. Drain off any excess liquid, then allow the bulgur to cool. (You can prep the remaining ingredients in the meantime.)

Transfer the bulgur to a large bowl. Add the parsley, carrot, beet, onion and mint; toss to incorporate.

Whisk together the oil, lemon juice, salt (to taste) and pepper in a small bowl to form an emulsified dressing. Pour it over the bulgur mixture and toss well to coat. Cover and refrigerate for at least 1 hour (and up to 4 days) to allow the flavors to meld.

Serve chilled or at room temperature.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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