Breakfast Tabbouleh

Breakfast Tabbouleh | ChopChop


Tabbouleh (pronounced ta-BOO-lee), a Middle Eastern grain salad, is traditionally made with bulgur (cracked wheat), tomatoes, cucumbers, scallions, mint, and lots of parsley. For this version, we’ve kept the bulgur, but we’ve added more typical morning ingredients. This version is bright-tasting and delicious, and you can make it the night before, if you like—just add the nuts, mint, and berries right before serving. 

Hands-on time: 10 minutes
Total time: 50 minutes
Makes: 4 Cups

Kitchen Gear: 

Medium-sized bowl 
Spoon, for stirring 


1 cup
boiling water
1⁄2 cup
bulgur wheat
1⁄4 teaspoon
1⁄2 cup
dried fruit, including raisins, cherries, cranberries, or whatever you like
1⁄2 cup
toasted walnuts or almonds, coarsely chopped
1 cup
whole blueberries, raspberries, or blackberries, or sliced strawberries (or sliced fruit of your choosing
2 tablespoons
chopped fresh mint leaves (if you like, or use 1⁄2 teaspoon dried)
1 teaspoon
vegetable oil
1 teaspoon
lemon, orange, or apple juice
1 cup
plain yogurt


  1. Put the boiling water, bulgur, and salt in the bowl, cover and let stand until the water has been completely absorbed by the bulgur, about 45 minutes. Remove the cover, stir well, and set aside to cool.
  2. Add everything else but the yogurt and stir well. Serve right away, with a big dollop of yogurt on top. 


No bulgur wheat? No problem! Try using cooked brown rice, barley, or oatmeal, and skip the boiling water step.