Tabbouleh with Baked Pita Chips: An amazing, healthy and easy side dish. Perfect for summer!
Made with cous cous or bulgur.
Your choice, but I find bulgur is really difficult to find in grocery stores where I live, which is more rural. Authentic Tabbouleh is made with bulgur. So it you’re looking for a more authentic taste and texture but you’re not havign any luck finding it in stores, you can order bulgur on Amazon.
Tabbouleh Recipe Inspiration
I have two inspirations for this dish. First one being a high school friend. His mom is amazing at cooking Mediterranean foods not only because those are her roots but because she literally cooks catered-quality dishes, every day.
So I remember this one barbecue we had b.k. (Before Kids) and this friend showed up bearing food as he often did thanks to his awesome mom. This time it was a special request of mine that he bring tabbouleh. I’d had my first taste of it at a previous gathering and was in love with it!
The tabbouleh is so fresh and healthy and still so flavorful and filling. And this time around was no different. His mom however does not divulge her recipes so I was left inspecting the salad to see what I could determine to be the ingredients. After several attempts of recreating her tabbouleh, I had something pretty close.
Then I went to Texas de Brazil for the first time.
My mind was blown. Their tabbouleh salad was just as good and somehow addicting. Forget the all-you-can-eat meat, people. I just wanted to get full of tabbouleh. But yeah, not for $50/plate.
So I decided I needed to tweak my recipe to get a little closer to Texas de Brazil’s heavenly tabbouleh flavors. So tweaks have been done over the years since, and this is where I am today. It’s now one of my favorite dishes to make in the summer using my fresh herbs. If you try it, please let me know what you think!