Herb Tabouleh with Cardamom Dressing

I figure the best pot-luck foods have these five things in common:

  • Quick to put together
  • Significant yield
  • Will not wilt/crush in transit
  • Can be made quite a bit ahead of time
  • No one else is bringing it.

Also known as: this tabouleh.  I should have discovered this before I went camping!  The lemon & herbs keep it fresh, the nuts give it crunch, the grains make for substance, and the raisins are little bursts of sweet.  I’ve been eating this with a sandwich for lunch all week and feeling grateful & lucky with every bite.

Notes: I’ve made this with both quinoa and bulgur, and while the quinoa was crunchy & gluten-free, the bulgur tastes the same and is definitely the cheaper option.  It’s a great side for lunch, but we’ve also served it for dinner with burgers, and ate it with Tostitos as a late-night, post-beers snack.

Herb Tabouleh with Cardamom Dressing

from Home Made


2 2/3 cup cooked couscous, quinoa or bulgur
2 cups mixed nuts (hazelnuts, walnuts, almonds, etc), chopped
4 small bunches of green herbs (cilantro, parsley, basil, mint, etc), chopped
1/2 cup raisins
1/2 tbsp ground cardamom
2 tbsp honey
1 clove garlic, chopped
juice of 2 lemons
salt & pepper to taste
2/3 cup olive oil


1.  Toast chopped nuts in a dry pan, stirring often, until they begin to brown.  Remove from heat.

2.  In a large bowl, combine nuts with chopped herbs, bulgur & raisins.

3.  Make the dressing by combining the cardamom, honey, garlic and lemon juice.   Season to taste.  While stirring with a fork or whisk, slowly drizzle in oil.  Pour dressing over the bulgur mixture, and stir to combine.  Refrigerate, covered, until ready to serve.

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