Easy Tabbouleh Recipe with Cancer-Fighting Biblical Foods

This tabbouleh is fresh, balanced, and deeply satisfying—proof that simple, whole foods prepared with care can nourish you physically and spiritually.

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Today we’re making a classic tabbouleh recipe inspired by the Eucalyptus Cookbook, and prepared alongside Chef Moshe Basson of the Eucalyptus Restaurant in Jerusalem. This is a vibrant, herb-forward tabbouleh that honors tradition—fresh, green, aromatic, and deeply nourishing.

From the moment the parsley is chopped, the kitchen fills with that unmistakable, heavenly aroma. This recipe highlights what tabbouleh is meant to be: a celebration of greens, not a grain-heavy filler. When made properly, tabbouleh is light yet satisfying, full of texture, fiber, and flavor, and rich in biblical ingredients with deep cultural and historical meaning.

In this video, we walk through the ingredients, technique, and small but important details—like properly soaking bulgur, using a sharp knife for onions, and balancing lemon and olive oil—to create a tabbouleh that’s fresh, bright, and alive.

We also talk about pomegranate, one of the Seven Species of the Promised Land, and its powerful health benefits. Whether you’re using fresh pomegranate arils or pomegranate molasses, this ingredient adds a subtle sweetness and depth that elevates the entire dish.

This tabbouleh works beautifully as:
• A light meal
• A side dish
• A filling for lettuce cups
• Part of a Mediterranean or Middle Eastern spread

It’s high in fiber, contains plant protein from bulgur wheat, and delivers long-lasting satiety without heaviness. Simple food, prepared intentionally, really is a blessing.

🥗 CLASSIC TABBOULEH RECIPE (FROM THE VIDEO)

Serves 4–6

Ingredients

½ cup fine bulgur wheat

1 cup hot water

4 green onions, finely chopped

1½ cups fresh parsley, very finely chopped

⅔ cup fresh mint leaves, very finely chopped

1 medium tomato, finely diced

½ teaspoon sea salt (adjust to taste)

⅓ cup freshly squeezed lemon juice

⅓ cup extra-virgin olive oil

Pomegranate arils, to taste
(or 1–2 tablespoons pomegranate molasses, optional)

Optional Add-Ins (Variations)

Finely chopped jalapeño or mild chili (optional heat)

Extra lemon wedges for serving

🧾 INSTRUCTIONS

Place bulgur in a bowl and pour over 1 cup of hot water. Cover and let soak until tender. Drain well and set aside.

Finely chop parsley and mint—take your time here; texture matters.

Thinly slice green onions, using both white and green parts.

In a large bowl, combine parsley, mint, green onions, and tomato.

Add soaked bulgur after draining thoroughly to avoid wilting the greens.

Season with salt, lemon juice, and olive oil. Mix well.

Taste and adjust—add more lemon if desired.

Fold in pomegranate arils or drizzle lightly with pomegranate molasses.

Serve immediately or chilled slightly before serving.

*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
*****

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