Cherry Tabbouleh

Cherry Tabbouleh

Because cherry everything. Especially when they’re on sale. I remember when I was little, they were only 99 cents a pound. Ugh, inflation.

Cherry TabboulehCherry TabboulehI used Bob’s Red Mill Red Bulgur. I took a look around Whole Foods today and surprisingly, didn’t find any other kind of bulgur wheat. What have you used in tabbouleh? What’s your favorite?

bulgur wheatred bulgurI almost hate parsley. I say almost because one time I enjoyed it on fish with lemon. That was a weird exception. So anyway I used cilantro, which is completely untraditional, sacrilegious, and Asian of me. You can, of course, use parsley.

It’s literally too hot to turn an oven or stove on. This recipe requires absolutely no cooking.

Cherry Tabbouleh

Cherry Tabbouleh

Total Time: 1 hour

Cherry Tabbouleh

Inspired by and very loosely adapted from Bowl + Spoon


1 cup Bob's Red Mill Red Bulgur
1 cup boiling water
3 cups cherries
1 English cucumber or 2 to 3 smaller cucumbers
1 vine ripe tomato
1/3 cup mint leaves
1 small bunch cilantro or parsley, stems chopped off
1 scallion
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt or Himalayan pink salt
Juice of 1 lemon to taste
Freshly ground black pepper to taste


  1. Combine bulgur and boiling water in a pot. Cover and soak for 1 hour.
  2. Meanwhile, pit and chop the cherries. Dice the cucumber(s) and tomato. Finely chop the mint and cilantro. Thinly slice the scallion. Toss together with the bulgur, extra virgin olive oil, and salt.
  3. Add lemon juice one tablespoon as a time, tossing and tasting each time, until just tangy enough for your taste. Save the rest of the lemon juice. You might want it later.
  4. Add a few generous grinds of black pepper to taste.
  5. I like tabbouleh that has sat in the fridge for at least a few hours so all the flavors meld together. You might notice this softens the acidity of the lemon juice too. You can add some of the reserved lemon juice if you want it a little tangier at this point.

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