Inspired by Tabbouleh

This is a nice summer side dish to have with some spicy grilled tofu or tempeh

I wanted to make a tabbouleh salad, but we were staying away from bulgar wheat for the time being. Taking some leftover brown rice we had from Monday’s dinner, I decided to make a tabbouleh-inspired rice salad with fresh mint and parsley. I chopped tomatoes and cucumbers that we picked during our trip to Weed Orchards over the weekend. With a bit of lemon juice, balsamic vinegar and spice, the salad was rather refreshing.

Tabbouleh Rice-AH
Source: Mac-Attack for Tabbouleh
Serves: 4-6


  • 2 c. brown rice, cooked (rice should be cool)
  • 2 garlic cloves, chopped
  • 1/2 c. fresh mint, chopped
  • 1/3 c. fresh parsley, chopped
  • 1 large tomato, diced
  • 1 c. cucumber, cubed
  • Juice of one lemon
  • 1/2 Tbsp. balsamic vinegar
  • Salt (substitute) and black pepper to taste


  1. In a large bowl, toss all ingredients together until well-combined. Serve.

3 Replies to “Inspired by Tabbouleh”

  1. Sounds awesome. I am going to get the stuff to give this a try over the weekend at the farmers market (as my own patio garden is about done on the tomatos this year).Thanks for sharing.

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