Tabouli with Feta and Endive (Tabbouleh)

Perky Tabouli (Tabbouleh) with Feta and Endive RecipePrepping for spring with this new-found love Tabouli with Feta and Endive.

Tabouli (Tabbouleh) with Feta and Endive Recipe
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We all have those things we wouldn’t eat as a kid. Then slowly, as we bloom into maturity, our palates develop a mind of their own.

Thinking back, their were only a handful of things I would not touch when I was little:  yellow squash, raw tomatoes, egg yolks, wet bananas (as in fruit salad), and tabouli.

Tabouli (Tabbouleh) with Feta and Endive Recipe

Tabouli salad was my arch-nemesis.

I remember sitting at the dining table long after everyone else had left, refusing to each the two bites my mother required. Luckily, we had an expanding table that could hold large leaves on either end.

Underneath the joints were brackets that stuck out like little shelves. If I was very careful that no one saw, I could shovel my meal under the table onto the little shelves! Later the dog would come remove the evidence.

How to Make Tabouli (Tabbouleh) with Feta and Endive Recipe

Unfortunately, my parents loved tabouli. Maybe the haunting memories of it have warped my reality, but it seemed to be in the fridge all the time.

Nowadays, I can’t think of what it was about tabouli, I didn’t like.

Maybe all the parsley threw me off… Or the citrus, who knows. What I can tell you is that I now love it, I crave it, and I prefer it to most any other grain salad.

Making Tabouli (Tabbouleh) with Feta and Endive Recipe

The bright pop of lemon paired with the nutty essence of the bulgur wheat, and the cooling effects of mint and cucumbers are hard to beat.

Plus it holds up for days in the fridge! That means I can make a large batch, and stand with the refrigerator doors open eating it for days on end.

Making Tabouli with Feta and Endive

In fact, the only thing that could possibly make tabouli better is feta, and a bitter bite from endive leaves as is today’s Tabouli with Feta and Endive Recipe.

Either dollop the tabouli salad into the endive leaves and top with crumbled feta for a refined appetizer, or place it in a bowl and let your guests scoop their leaves ’til their heart’s content.

Easy Tabouli (Tabbouleh) with Feta and Endive Recipe

Authentic Tabouli (Tabbouleh) recipes are all pretty much the same: bulgur wheat, mint, parsley, cucumbers, tomatoes, lemon, olive oil.

The only real variation you’ll find is in proportion, and even that doesn’t vary much. However, if you are looking for a subtle change, try making our Tabouli with Feta and Endive. You can even try it with quinoa or whole grain couscous.

Zesty Tabouli (Tabbouleh) with Feta and Endive Recipe

Tabouli (Tabbouleh) with Feta and Endive Recipe
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Tabouli with Feta and Endive

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Tabouli with Feta and Endive Recipe - Perky tabbouleh with bulgur wheat and salty feta cheese, served on endive leaves for a healthy hand-held snack!
Servings: 12 Servings
Nutrition Facts
Tabouli with Feta and Endive
Amount Per Serving (12 g)
Calories 200 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 703mg 29%
Potassium 1228mg 35%
Total Carbohydrates 24g 8%
Dietary Fiber 12g 48%
Sugars 4g
Protein 8g 16%
Vitamin A 139.8%
Vitamin C 58.4%
Calcium 24%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 1 cup bulgur wheat
  • 1 ½ cups boiling water
  • 2 lemons, zested and juiced
  • 1/3 cup extra virgin olive oil
  • ¼ teaspoon cayenne pepper
  • 1 large clove garlic, minced
  • 2 ½ teaspoon salt
  • 1 bunch green onions, chopped (tops and bottoms)
  • 1 bunch flat leaf parsley, chopped
  • 1 bunch mint leaves, chopped
  • 1 English cucumber, chopped
  • 2 pints cherry tomatoes, quartered (or 2 large tomatoes, diced)
  • 1 cup crumbled feta cheese
  • 8 small heads endive

Instructions

  1. In a large bowl, add the bulghur wheat, lemon zest and juice, oil, cayenne, garlic and salt. Pour the boiling water over the top. Stir and allow it to sit for at least 1 hour.
  2. Wash the endive and cut off the bottoms. Carefully separate the leaves and set aside.
  3. Chop all the herbs, cucumber and tomatoes. Once the wheat has plumped up and absorbed the liquid, toss in the herbs, cumbers and tomatoes. Then salt and pepper to taste.
  4. You can eat the tabouli immediately, but the flavor does develop if you give it a little time to sit. Scoop into endive leaves and sprinkle each with feta.

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54 comments on “Tabouli with Feta and Endive (Tabbouleh)

  1. Pingback: 15 Different, Delicious FETA Recipes | Green Vision

  2. Sara Rposted September 19, 2013 at 11:21 am Reply

    To make it gluten-free you can use quinoa instead of Tabuleh. I personally prefer the quinoa.

  3. Drink Your Greens and Minerals!posted September 21, 2011 at 7:14 am Reply

    Wow! Terrific site. I’m a new follower! :)

    -Fellow SITS’er
    DrinkYourGreensandMinerals.com

  4. Discover Endiveposted September 1, 2011 at 6:53 am Reply

    Hi Sommer,

    This looks so refreshing and light. Perfect for the dog days of summer. Even better that those of us with gardens can provide many of the ingredients from our own back yards! And for the produce that we must buy from the store (hint, hint…the endive), there’s always Discover Endive. Our red and white California Endive is grown year round, which means it’s always in season!

    Thanks for sharing!

    Best,
    Casey
    on behalf of Discover Endive
    http://endive.com