TabboulehI am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course of a few days, stuffing the tabbouleh in a warm pita bread pocket or eating it as a side salad.

You can make variations to the recipe (such as substituting the bulgur with quinoa to make a gluten-free option, which is a big favorite of mine) or adjust the amount of ingredients as you please. I prefer to make tabbouleh that is heavier on the bulgur (or quinoa) and lighter on the parsley. I love to eat tabbouleh with hummus, tzatiki, pita bread and a green salad

tabbouleh ingredients

Serves 6
151 calories
25 g
0 g
5 g
5 g
1 g
161 g
805 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 151
Calories from Fat 46
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 805mg
Total Carbohydrates 25g
Dietary Fiber 7g
Sugars 3g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 cup bulgur (or quinoa), cooked as directed on the package
  2. • Lemon juice from ½ a lemon
  3. • 1 teaspoon of lemon zest
  4. • 2 tablespoons of extra virgin olive oil
  5. • 3/4 teaspoon of cracked pepper
  6. • 2 teaspoons of salt
  7. • 3.5 oz. (100 grams) flat leaf parsley, chopped
  8. • ½ English cucumber, cubed
  9. • 2 large ripe tomatoes, cubed (if in season) or 1 pint (340 grams) cherry tomatoes, quartered
  10. • 5 tablespoons fresh mint, chopped (optional)
  11. • 1/3 cup (75 ml) of red onion, diced
  1. 1. Cook the bulgur in a pot with 2 cups of water and a pinch of salt, or as directed on the package. Let the bulgur cool down.
  2. 2. Whisk the lemon juice, lemon zest, olive oil, and salt and pepper together in a small bowl to make the dressing
  3. 3. Once the bulgur is cooled, mix in the lemon olive oil dressing and let it soak for at least 30 min. to 2 hours.
  4. 4. Toss the remaining ingredients together in a large bowl with the bulgur mix and serve as you please.
  1. I like to eat it with pita bread, hummus and tzatziki.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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