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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
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Tabbouleh 2
From: Maraya

(thought I'd throw in another spelling, too) ;-)

  • 2 cups raw bulgur
  • 4 cups water
  • Simmer 20 minutes, cool, refrigerate overnight.
  • 1/4 cup cold-pressed, extra-virgin olive oil
  • Juice of 1 large, juicy lime
  • 1 ounce dry sherry
  • 2 ounces shoyu
  • 1 Tbs. sesame oil
  • 1 tsp. dry mustard
  • 2 Tbs. minced onion
  • 2 large cloves garlic, crushed or minced
  • Handful of fresh basil leaves, chopped
  • A few sprigs of lemon basil, chopped
  • 1-1/2 tsp. thyme
  • 1/2 tsp. cayenne
  • 1/2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 2 Tbs. grated fresh ginger root
Combine the day before, and refrigerate overnight.


  • 2 medium carrots, shredded
  • 2 medium cucumbers - dice 1-1/2 in 1/2-inch dice, and save the other 1/2 for garnish
  • 2 or 3 tomatoes, diced or cut in wedges
  • Several handfuls each bean sprouts and alfalfa sprouts
  • One handful radish sprouts (These are especially good. If you don't have any, use some very thinly sliced radishes)
Place bulgur in a large bowl and break up fine.
Add veggies and dressing and toss well.
Slice the 1/2 cucumber, and cut slices into half circles.
Stand them up around the edge of the bowl, flat side down, to create a 'scalloped' edge.
Put together just before serving, as the veggies tend to leach liquid.
If you do this too far ahead, you'll have a 'soup' at the bottom of the bowl.