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.
Please enter a valid email address.
Well played. You deserve a cookie.
Fresh produce + your pantry: A summer love story
44 Lazy Summer Dinners
Fruit and Herbs, Together!
How the Famous Cheese Pull is Done
How to Finish a Carton of Cream
Easy, Breezy Dinner Parties
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.