Articles & Recipes

Tabbouleh with Tomatoes and Dried Fruit Salad

March 18, 2019

This Middle Eastern salad is rich with color, flavor and nutrients. It's perfect for lunch or a light Spring-time dinner...

Ingredients Makes 6 servings

1 1/2 cups coarse bulgar 375 mL
2 cups boiling water 500 mL
3 Roma (plum) tomatoes, seeded and diced 3
2 cloves garlic, minced 2
1 cup chopped zucchini 250 mL
1/2 cup chopped green onions 125 mL
1/2 cup dried apricots, finely chopped 125 mL
1/4 cup golden raisins 60 mL
2 tbsp freshly squeezed lemon juice 30 mL
1 tsp chopped fresh mint 5 mL
Sea salt and freshly ground black pepper


  1. In a large heatproof bowl, combine bulgur and boiling water. Stir well and set aside until liquid is absorbed, about 30 minutes. Squeeze out excess liquid, pressing firmly with your hands. Transfer to a bowl.
  2. Add tomatoes, garlic, zucchini, green onions, apricots, raisins, lemon juice and mint and toss to evenly combine. Season with salt and pepper to taste.


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