The pie emoji is coming! Hear how we helped change history. »
All questions

Tabbouleh- barley or bulgur?

asked by a Whole Foods Market Customer over 5 years ago
7 answers 2305 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 5 years ago

Bulgur!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

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.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 5 years ago

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

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 5 years ago

Bulgar...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I used slightly undercooked couscous the other day and it tasted fine

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Without questions bulgur. #1 grind is best

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.