Back to Roasted Tabbouleh All Reviews for Roasted Tabbouleh - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 4 tabbouleh-022ed109281.jpg

Ingredients Ingredient Checklist 3 pints cherry or grape tomatoes 1/4 cup extra-virgin olive oil, divided Salt and pepper 1 cup coarse bulgur 1 medium red onion, cut crosswise into thin slices 1 can (15.5 ounces) chickpeas, rinsed and drained 2 bunches parsley, roughly chopped (1 1/2 to 2 cups) Lemon juice, plus wedges for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr Servings: 4 tabbouleh-022ed109281.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 4

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 4

4

tabbouleh-022ed109281.jpg

tabbouleh-022ed109281.jpg

Ingredients

Ingredients

  • 3 pints cherry or grape tomatoes 1/4 cup extra-virgin olive oil, divided Salt and pepper 1 cup coarse bulgur 1 medium red onion, cut crosswise into thin slices 1 can (15.5 ounces) chickpeas, rinsed and drained 2 bunches parsley, roughly chopped (1 1/2 to 2 cups) Lemon juice, plus wedges for serving

Directions

Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.

Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.

Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

Reviews (7)

 Add Rating & Review     8 Ratings   5 star values:        6    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (7)

Add Rating & Review     8 Ratings   5 star values:        6    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       07/03/2013   My favourite summer salad - wonderful flavour from roasting the veggies and the grain.  

Martha Stewart Member     Rating: Unrated       05/07/2013   these videos have been amazing, really broadened my range of recipes. I am officially a Sara fan her tips are super useful. keep these videos coming  

Martha Stewart Member     Rating: Unrated       04/29/2013   I've made this recipe twice in the past month and EVERYone that has had it has enjoyed it. It's so quick, so easy to make and I NEVER feel the need to substitute anything, although I like using baby heirloom tomatoes just because the colors are so beautiful and I do think that cilantro would be a wonderful substitute for the parsley, and. Thank you so much for this wonderful family dinner side dish and party pleaser recipe!  

Martha Stewart Member     Rating: Unrated       04/24/2013   Just reviewing your Roasted Tabbouleh recipe, I was wondering if this salad can be made the day before you want to serve it?  

Martha Stewart Member     Rating: Unrated       04/08/2013   I had this salad many years ago. Loved it, the lady that made it died and I have been looking for it for years. This is a wonderful salad. Great for picnics. Love It. Thanks for finding this for me.  

Martha Stewart Member     Rating: Unrated       04/08/2013   I will definitely try this recipe, great idea about roasting the bulgur...but and I know that Sarah is not going to like this... I don't like parsley...I know, I know... do you think I could try this with cilantro???? please don't be mad!!!! thank you Natalia  

Martha Stewart Member     Rating: Unrated       04/08/2013   If you add chopped mint it will be delicious ;)

    Martha Stewart Member

    Rating: 5 stars 07/03/2013

My favourite summer salad - wonderful flavour from roasting the veggies and the grain.

Rating: 5 stars

Rating: Unrated 05/07/2013

these videos have been amazing, really broadened my range of recipes. I am officially a Sara fan her tips are super useful. keep these videos coming

Rating: Unrated

Rating: Unrated 04/29/2013

I’ve made this recipe twice in the past month and EVERYone that has had it has enjoyed it. It’s so quick, so easy to make and I NEVER feel the need to substitute anything, although I like using baby heirloom tomatoes just because the colors are so beautiful and I do think that cilantro would be a wonderful substitute for the parsley, and. Thank you so much for this wonderful family dinner side dish and party pleaser recipe!

Rating: Unrated 04/24/2013

Just reviewing your Roasted Tabbouleh recipe, I was wondering if this salad can be made the day before you want to serve it?

Rating: Unrated 04/08/2013

I had this salad many years ago. Loved it, the lady that made it died and I have been looking for it for years. This is a wonderful salad. Great for picnics. Love It. Thanks for finding this for me.

I will definitely try this recipe, great idea about roasting the bulgur…but and I know that Sarah is not going to like this… I don’t like parsley…I know, I know… do you think I could try this with cilantro???? please don’t be mad!!!! thank you Natalia

If you add chopped mint it will be delicious ;)

All Reviews for Roasted Tabbouleh

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Tabbouleh

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest