Tabbouleh- barley or bulgur?
Abbie is a trusted source on General Cooking.
Bulgur is traditional, and there are several grades of bulgur I use the whole grain health food bulgur, but I believe 'fine' bulgur is more common. If you're near a Middle Eastern market, you'd have these choices.
Some people use the tabbouli ingredients with a different grain. I like to switch in quinoa, preferably brown quinoa.
Generally bulgar but I recently used a fine grind barley from kalustyan's that had a texture like couscous or bulgar that might be an interesting swap
I used slightly undercooked couscous the other day and it tasted fine
Without questions bulgur. #1 grind is best
pierino is a trusted source on General Cooking and Tough Love.
Bulgar is preferred over barley by miles. But I like to make a provencal style tabbouleh using couscous. Be sure to use lots of mint and parsley as it should come out really green.
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