Monday Bites :: Multigrain Greek Tabouleh (with a gf variation!)

I think I spelled it right. Tabouleh, that is.

I plan on sharing a week of handmade here…. and why not start with food? This recipe was invented last week and it's just so very lovely. I eat it by the bowl full and smile with every bite. It's just so good!

Though I love the busy days and treat indulging of the holiday season…. I am always on the look out for something fresh and healthy (and easy!) to counteract the hand full of spritz cookies I ate with my morning coffee. And my mid morning coffee. And just because I passed by them in the kitchen. Or perhaps the two pieces of that newly tweaked chocolate biscotti recipe. (sharing that next week my friends!) 

When our group of homeschooling mamas first came together, we met at a lovely little greek & lebanese place to talk and enjoy good food. I had the best tabouleh there…. so good that I dreamt about about it even. I am a bit obsessed with food, as I am sure you've come to notice! I wanted to recreate that fresh wonderful flavor in my own kitchen and not pay $6 (eek) dollars for a bowl of it.

I wanted to invent a multi grain tabouleh. In coming up with some other grains to use in this salad, I accidently discovered a gluten free way of making tabouleh, along with adding a good source of protein (quinoa). I don't know if it's been done before but for all my GF pals out there that haven't enjoyed this dish in awhile, your in luck! It turns out a mix of quinoa and millet are a perfect substitute if prepared properly. I was totally not a quinoa fan until I soaked it before cooking, which makes that odd bitter flavor disappear and results in a delicious protein rich grain! We'll definitely be eating more of this. Millet cooked as directed below can also be substituted for couscous!

Recently one of our co-op farmer mamas brought in a seedless cucumber tossed in a simple vinaigrette, delicious! These seedless thin skinned cukes are a perfect addition to tabouleh and certainly more nutritious than the typical seeded, peeled cuke. I hope you make some of this. It is a bit of work to prepare the three separate grains, but well worth it since a batch of this lasts for days in the fridge! I make a double batch to feed my big crew. It stayed fresh and wonderful all week and was eaten as a main dish or snack or side dish several times a day without tiring of it. I have plans for a kalamata olive dressing for my next batch…. I'll share it here once it's perfected šŸ™‚

So, without further adieu, my tabouleh.

(Gluten Free & Vegan notes at the end of the recipe) 



Multi-Grain Tabouleh

(makes 6-7 cups)


1 cup bulgur wheat

1 cup water


1-ish cup of quinoa, cooked & cooled to room temp (see below for cooking instructions)

1-ish cup of millet, cooked & cooled to room temp (see below for cooking instructions)


for dressing:

1/3 cup extra virgin olive oil

1/3-1/2 cup lemon juice, fresh if possible

2 Tbsp bragg apple cider vinegar 

1 Tablespoon honey

1/2 tsp sea salt

1/4 tsp cumin

a generous couple of grinds of fresh pepper

2 fresh garlic cloves, pressed

1-2 bunches parsley, chopped small (if you like parsley, use one bunch… if you love parsley, use two!)

3 medium tomatoes, diced

1/2 of a large seedless cucumber, diced (we prefer seedless thin skin variety diced, seed & peel regular cukes)

3 green onions chopped thinly

4 ounces of feta cheese, crumbled


Soak the bulgur in warm water for an hour. Fluff with spoon and add cooked, cooled quinoa & millet. Mix remaining ingredients in order to make a dressing, stir well to combine. Pour over grains and stir well again. Add extra salt, pepper or lemon juice if desired. Keeps well in the fridge for several days. This multigrain tabouleh packs a powerhouse of nutrients and is easily made gluten free and vegan! Wonderful served over a bed of salad greens with flat bread & hummus!

Cooking Quinoa: Soak quinoa for an hour. {This removes the bitter taste that made me not enjoy quinoa in the past!} Rinse well in a fine mesh colander or colander lined with cheesecloth. Add one part quinoa to one and a quarter parts liquid. Bring to a simmer and then reduce to low heat, barely simmering the grains. Cover and cook for 30 to 35 minutes, until the liquid is absorbed. Fluff and serve. (for the tabouleh recipe, use 1/2 cup dry quinoa & 1/2 cup plus 2 Tbsp of water, this makes 1-1.5 cups of fluffy grains)
Cooking MilletToast the millet first by pouring the millet into the pot and stir/shake constantly over medium heat until the millet starts popping and jumping around. It will be aromatic and lightly golden. Be sure the millet doesn't burn! Slowly add boiling water and cover the pot. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. (Add one part millet to two parts liquid, for the tabouleh recipe you will use 1/2 cup dry millet & 1 cup of water)
** For a gluten free tabouleh, omit bulgar/water & double quinoa & millet. (cook 1 cup instead of 1/2 cup, following the directions above)
** To make this recipe vegan, omit the feta and use maple syrup in place of the honey.

4 thoughts on “Monday Bites :: Multigrain Greek Tabouleh (with a gf variation!)

  1. We are huge tabouleh fans in this house with half of the family being Lebanese. I love your multi-grain take on it and I’m going to try it. It look absolutely delicious, like everything over here. Bon appetit.


  2. Wonderful Valarie šŸ™‚ I think I might try some Kasha next… if I can figure out how to cook it so it remains dry and fluffy. Tabouleh will most certainly be a regular in the fridge from now on. Versatile, delicious and so good for you. We love it!


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