You say Tabbouleh, I say Taboule ~

I was bringing lunch to the beach last weekend for about 6 friends and wanted something that would hold up for the day, or even a few (leftovers are so good).  I decided on this Tabbouleh salad because of it's simplicity and thinking what a refreshing dish for one of my luncheon menu items. I also made Turkey wraps with red leaf lettuce, feta cheese, thinly sliced red onion and sliced fresh tomatoes.  It made a nice lunch and it was so easy to do.  My friends all said they loved it and I told them how easy it was to make.  And I kid you not, because making the turkey wraps took far longer to make, lol!  

I found a recipe with a boxed mix and decided to try it.  So I bought a box of Near East brand and followed the directions on the box (so easy), and while it sat in my fridge for a half hour, I chopped the veggies and made the dressing.

Here's the recipe from the Sunkist site.  I did adapt the amount of the dressing I used.  I cut the olive oil to 1/3 cup and used only the juice of 3 lemons.  Added a teaspoon of salt to the dressing too.  I used this recipe because it called for boxed Tabbouleh/Taboule.


  • 1 box Near East® Taboule mix (5.25 oz)
  • 2 cups finely chopped fresh parsley (about 1 bunch)
  • 1 cup finely chopped fresh mint (about 1 bunch)
  • 1 1/2 cups finely chopped green onions (about 1 bunch)
  • 1 1/4 cups finely chopped radish (about 1 bunch) * didn't use
  • 2 1/2 cups vine ripened tomatoes (about 4 tomatoes) * I used roma
  • 6 medium Sunkist® Lemons, juiced * I used 3 lemons, juiced
  • 1/2 cup cup extra virgin olive oil * I used 1/3 cup

Instructions: (Makes 4 servings)

  • Follow step #1 of the Taboule mix directions on the box. * I followed the directions on the box and then mixed the rest of the ingredients in.
  • Stir in parsley, mint, green onion, radish (didn't use) and tomatoes.
  • Mix in lemon juice and extra virgin olive oil.
  • Toss, cover and chill for 1 hour or overnight.
  • Yields:
  • 4 - 6 as a plated appetizer/salad.
  • 6 - 8 servings as part of a multi course sit down meal.
  • 15 - 20 for a pot luck buffet.
*Tip on tomatoes.  No matter what I am doing with fresh tomatoes, I always seed, salt, chop or slice and let drain for about 15 minutes and then pat them dry.  In my opinion it helps make the tomatoes stand up longer in a recipe.