• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Entrees

    Spring Tabbouleh with Harissa and Grilled Halloumi

    Published Apr 27, 2013

    Jump to Recipe Print Recipe

    plate of tabbouleh

    Last week was full of fun. I took my first voice lesson with Molly Kozma at Open Voice Studios. I watched my sixteen-year-old niece and bandmate star in Singin' in the Rain. I went to a food blogger meetup for a talk on SEO from the hilarious Ryan of The Packed Life. I played my first gig on bass guitar with The Barbary Ghosts.

    greens on a tray

    Last but not least, I met my longtime culinary idol Deborah Madison and ate eight different dishes from her latest book Vegetable Literacy, including Radish Greens Soup, Chard and Ricotta Pancakes, and Honey Ice Cream with Almond Cornflour Cookies. She was every bit as lovely in person as in her writing, and so was the food.

    ingredients poured into bowl

    This week, however, has been far less fun. Monday began earlier than usual when we took our unsuspecting feline to the vet to have his teeth cleaned. He spent the rest of the day and night high as a kite from the anesthesia, hiding in his carrier box while we worried that he would never return to normal. Tuesday night I awoke with a throat so sore, I felt like I had swallowed a handful of razors, and I've spent the last two days in bed. The only redeeming part of the week thus far was making this lovely bowl of lemon-kissed tabbouleh brimming with spring vegetables, crisps of pan-fried cheese, and a piquant harissa dressing.

    green veg in a bowl

    I developed a tabbouleh fixation last winter when I helped my friend and dancemate, Mike, prepare a party for his co-workers. He plopped a copy of The Barefoot Contessa in front of me, poured me a glass of whiskey, and left me in the kitchen to get to work. I had never made proper tabbouleh before, and as I tasted the mixture of bulgur wheat, lemon juice, olive oil and salt, I was struck by the similarity in flavor to fresh sourdough bread. When mixed with a mass of herbs and vegetables, the cool salad was simply sublime – a lively contrast to the heavy foods we usually associate with winter.

    bowl of tabbouleh and spoon

    When a mini heatwave hit us earlier this week, I decided to make a spring version of this middle-eastern favorite to keep us cool. The first local fava beans and shelling peas had shown up, so I paired them with asparagus and scallions in addition to the classic tabbouleh herbs parsley and mint. I added wedges of fried halloumi to the top (because what could be better than cheese fried in butter? Nothing!) and drizzled the whole thing with harissa blended with lemon juice and olive oil. The chewy grain and sweet vegetables kissed with tangy lemon and spicy harissa made an invigorating meal that was heightened by salty wedges of pan-fried halloumi.

    halloumi cooking in a pan

    Tabbouleh is an ideal warm-weather dish as it requires little cooking. Bulgur is wheat that has been cracked, parboiled and dehydrated, so all it takes to make it edible is a dousing of boiling water and a bit of time. Like all grain salads, tabbouleh is a boon to party planners as it can be made several hours in advance. The cheese can either be served gooey-warm, or allowed to cool and cut into wedges. My gluten-free readers may wish to use cooked quinoa in place of the bulgur, and vegans can omit the cheese or replace it with tofu. I'm guessing this salad would be excellent to the side of grilled chicken, beef or lamb as well.

    spring tabbouleh in a bowl

    In true San Francisco fashion, the heat wave proved as fleeting as our cat's narcotic escapade. Fortunately, so did my sore throat, which didn't turn into the monster cold that many of my friends have suffered through. (Many thanks to Jay for keeping me full of herb tea and chicken soup!) Temperatures are expected to rise back into the 70's this weekend, though, and I know just the salad to make.

    dish of tabbouleh

    More Spring Recipes:

    • Asparagus, Leek and Green Garlic Soup
    • Spring Vegetable Fried Rice
    • Fava Bean and Radish Crostini
    • Spring Vegan Miso Soup with Yuba Gluten-Free Noodles

    More Salad Recipes:

    • Miso-Harissa Roasted Carrot and Two Potato Salad
    • Orzo Salad with Roasted Cherry Tomatoes
    • Quinoa, Kale and Sweet Potato Salad
    • Cucumber Melon Caprese Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this spring tabbouleh recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Spring Tabbouleh with Harissa and Grilled Halloumi

    Print Recipe Pin Recipe
    A fresh and tasty Middle-Eastern salad with fresh spring vegetables.
    Alanna Taylor-Tobin
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total: 1 hour 10 minutes
    Servings: 4 as a meal, or 6-8 as a first course.

    Ingredients

    For the tabbouleh:

    • 1 cup bulgur wheat
    • 1 1/2 cups boiling water
    • 1/4 cup freshly squeezed lemon juice (from 1-2 lemons)
    • 1/4 cup flavorful olive oil
    • 2 teaspoons sea salt, divided use
    • 1 teaspoon freshly ground black pepper
    • 1 cup minced scallions, white and green parts (1 bunch)
    • 1 cup chopped fresh mint leaves
    • 1 cup chopped flat-leaf parsley

    The vegetables:

    • 3/4 pound fava beans, shelled (3/4 cup beans)
    • 3/4 pound English peas in their pods, shelled (3/4 cup peas)
    • 1/2 pound slender asparagus spears, sliced diagonally 1" thick, heads left in tact

    The harissa dressing:

    • 1 1/2 tablespoons harissa
    • 1 1/2 tablespoons lemon juice
    • 3 tablespoons flavorful olive oil

    The cheese:

    • 8 ounces halloumi or grilling cheese
    • 1 tablespoon ghee, clarified butter, or coconut oil

    Instructions

    Make the tabbouleh:

    • Place the bulgur in a large bowl, pour in the boiling water, then stir in the lemon juice, olive oil, and 1 teaspoon of the salt. Allow the mixture to stand at room temperature for about 1 hour, stirring occasionally, until the bulgur has absorbed most of the water. It will still have a bit of bite, but the texture will be perfect in the final dish.

    Meanwhile, prepare the vegetables:

    • Bring a medium saucepan of water to a boil. Fill a large bowl with ice and cool water. Add the fava beans to the pot and simmer until they turn bright green, about 2 minutes. Skim them out of the boiling water, and plunge them into the ice water. When cool enough to handle, taste a bean; if the outer skin tastes tough or bitter, slip them out of their skins by piercing the skin with your thumb nail and squeezing the bean out.
    • Add the peas to the boiling water, and cook until they turn bright green, 30 seconds or so. Skim the peas out and add them to the ice water. Repeat with the asparagus, cooking until crisp-tender, about 1 minute.

    Make the harissa dressing:

    • In a small bowl, stir together the harissa, lemon juice and olive oil.

    Finish the tabbouleh:

    • When the bulgur and vegetables are ready, drain the chilled vegetables and add them to the bulgur along with the remaining teaspoon of salt, the black pepper, scallions, mint and parsley. Taste the tabbouleh, adding more salt, lemon juice, or olive oil if you think it needs it. Chill the tabbouleh while you prepare the cheese, or cover and chill for up to a few hours.

    Fry the cheese:

    • Slice the halloumi into 1/4" thick pieces. Heat the ghee in a heavy, wide skillet over medium heat. Add the cheese in a single layer, spacing it a little bit apart as it will melt slightly, and cook on each side until golden, crisp, and melty, about 1 minute per side. Either serve immediately, or remove to a plate to cool while you fry a second batch, and cut into smaller pieces.
    • Either way, divide the tabbouleh among plates or bowls, top with the cheese, and drizzle with the harissa.
    • The tabbouleh is best the same day, as the vegetables and herbs will lose a bit of color, but leftovers will keep for a day or two in the refrigerator.

    Notes

    Adapted from Ina Garten.
    A few notes on ingredients: I know that bulgur wheat comes in fine, medium and coarse grinds, but the stuff I got from the bulk section of our co-op had no such label. Going by this Heidi Swanson recipe (which looks really good), I'd wager that you want the fine or medium stuff if given the choice.
    Harissa, a Tunisian chili paste, can be found in the Middle-Eastern section of well-stocked grocers, or you can make your own. The one I used wasn't particularly hot-spicy, but you may want to taste yours first before dousing your food with it.
    Halloumi, also called grilling cheese, is a mild, semi-firm cheese that tastes a bit like mozzarella, though without the stringy texture.
    This salad can be made a few hours in advance, but plan to serve it the same day, as the herbs and vegetables may discolor if left longer than that.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 750kcalCarbohydrates: 66gProtein: 31gFat: 43gSaturated Fat: 16gCholesterol: 10mgSodium: 1955mgPotassium: 946mgFiber: 19gSugar: 10gVitamin A: 3120IUVitamin C: 74.7mgCalcium: 714mgIron: 6.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Spring Tabbouleh with Harissa and Grilled Halloumi

    Adapted from Ina Garten

    A few notes on ingredients: I know that bulgur wheat comes in fine, medium and coarse grinds, but the stuff I got from the bulk section of our co-op had no such label. Going by this Heidi Swanson recipe (which looks really good), I'd wager that you want the fine or medium stuff if given the choice. Harissa, a Tunisian chili paste, can be found in the Middle-Eastern section of well-stocked grocers, or you can make your own. The one I used wasn't particularly hot-spicy, but you may want to taste yours first before dousing your food with it. Halloumi, also called grilling cheese, is a mild, semi-firm cheese that tastes a bit like mozzarella, though without the stringy texture.

    This salad can be made a few hours in advance, but plan to serve it the same day, as the herbs and vegetables may discolor if left longer than that.

    Serves 4 as a meal, or 6-8 as a first course

    For the tabbouleh:
    1 cup bulgur wheat
    1 1/2 cups boiling water
    1/4 cup freshly squeezed lemon juice (from 1-2 lemons)
    1/4 cup flavorful olive oil
    2 teaspoons sea salt, divided use
    1 teaspoon freshly ground black pepper
    1 cup minced scallions, white and green parts (1 bunch)
    1 cup chopped fresh mint leaves
    1 cup chopped flat-leaf parsley

    The vegetables:
    3/4 pound fava beans, shelled (3/4 cup beans)
    3/4 pound English peas in their pods, shelled (3/4 cup peas)
    1/2 pound slender asparagus spears, sliced diagonally 1" thick, heads left in tact

    The harissa dressing:
    1 1/2 tablespoons harissa
    1 1/2 tablespoons lemon juice
    3 tablespoons flavorful olive oil

    The cheese:
    8 ounces halloumi or grilling cheese
    1 tablespoon ghee, clarified butter, or coconut oil

    Make the tabbouleh:
    Place the bulgur in a large bowl, pour in the boiling water, then stir in the lemon juice, olive oil, and 1 teaspoon of the salt. Allow the mixture to stand at room temperature for about 1 hour, stirring occasionally, until the bulgur has absorbed most of the water. It will still have a bit of bite, but the texture will be perfect in the final dish.

    Meanwhile, prepare the vegetables:
    Bring a medium saucepan of water to a boil. Fill a large bowl with ice and cool water. Add the fava beans to the pot and simmer until they turn bright green, about 2 minutes. Skim them out of the boiling water, and plunge them into the ice water. When cool enough to handle, taste a bean; if the outer skin tastes tough or bitter, slip them out of their skins by piercing the skin with your thumb nail and squeezing the bean out.

    Add the peas to the boiling water, and cook until they turn bright green, 30 seconds or so. Skim the peas out and add them to the ice water. Repeat with the asparagus, cooking until crisp-tender, about 1 minute.

    Make the harissa dressing:
    In a small bowl, stir together the harissa, lemon juice and olive oil.

    Finish the tabbouleh:
    When the bulgur and vegetables are ready, drain the chilled vegetables and add them to the bulgur along with the remaining teaspoon of salt, the black pepper, scallions, mint and parsley. Taste the tabbouleh, adding more salt, lemon juice, or olive oil if you think it needs it. Chill the tabbouleh while you prepare the cheese, or cover and chill for up to a few hours.

    Fry the cheese:
    Slice the halloumi into 1/4" thick pieces. Heat the ghee in a heavy, wide skillet over medium heat. Add the cheese in a single layer, spacing it a little bit apart as it will melt slightly, and cook on each side until golden, crisp, and melty, about 1 minute per side. Either serve immediately, or remove to a plate to cool while you fry a second batch, and cut into smaller pieces.

    Either way, divide the tabbouleh among plates or bowls, top with the cheese, and drizzle with the harissa.

    The tabbouleh is best the same day, as the vegetables and herbs will lose a bit of color, but leftovers will keep for a day or two in the refrigerator.

    top down shot of spring tabbouleh

    You might also like...

    « Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
    Cinco De Mayo Recipes »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Amy @ Swiss Miss in the Kitchen says

      April 27, 2013 at 5:34 pm

      This looks absolutely fantastic!! I love the green color! What a nice spring dish :)

      Reply
      • Alanna says

        April 27, 2013 at 6:13 pm

        Thanks, Amy! :)

        Reply
    2. foodieportal says

      April 28, 2013 at 8:09 pm

      I love your pictures and recipes. I'd like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

      Reply
      • Alanna says

        April 29, 2013 at 4:06 am

        Cool, thanks!

        Reply
    3. Sophia says

      April 29, 2013 at 6:51 am

      I saw your recipe at peachesa.com and it lead me here. I just love a healthy green dish and the photos are gorgeous to look at! I can't wait to try this recipe out! ;)

      Reply
      • Alanna says

        April 29, 2013 at 7:07 am

        Hi, Sophia! That's a super cute site - I'm glad to know about it! Thanks for the kind words, and I hope you love the tabbouleh. :)

        Reply
    4. ValHalla says

      April 29, 2013 at 4:37 pm

      So jealous of your Deborah Madison experience, and speaking of, her harissa recipe is my go-to. I find I don't really like bulghur, unfortunately, so I'm going to try this with another grain. Maybe this freekah I keep hearing about.

      Reply
      • Alanna says

        April 29, 2013 at 10:22 pm

        Oooh, I will have to try her harissa recipe - thanks for the tip! I've never heard of freekah, but now I'm intrigued. Let me know what you end up using! I think cooked and cooled barley, farro, or quinoa would all work well. :)

        Reply
    5. carey says

      April 30, 2013 at 12:27 pm

      I'm glad you and the kitty are both feeling better! Poor cats all doped up on meds — they have no idea the weirdness will eventually end.

      This dish is pretty much my ideal meal! Healthy fresh veggies and yummy bulgur, all topped off with some fried-up cheese. (Seriously, look at how delicious that cheese looks!!) Also, bulgur is one of those things I think I'd like to work with more. Really, the only dish I've ever used it in is tabbouleh. Oh, and these tofu veggie patty things my mom used to make.

      We're experiencing our warmest weather of the year so far, and it is perfect. High 60s to mid-70s, low humidity, no need for tights or coats. Yay! It'll be hot and humid and gross soon, but I'm going to pretend I don't know that and just enjoy the spring. (:

      Reply
      • Alanna says

        April 30, 2013 at 7:42 pm

        Thanks, Carey - you're a doll. There's this evil cold going around that I think I'm fending off, but it seems to keep coming back just when I think I've kicked it. Super annoying. I've got cocktails I need to test! Catamus, on the other hand, seems to be back to his normal sleeping/freaking-out-and-racing-around-the-house-for-no-apparent-reason self.

        Bulgur would be a brilliant addition to veggie patties/burgers! Very curious about your mom's creation - sounds like something we would love!

        Yay for lovely spring weather!! The climate over there sounds like the year I spent in Italy, where it was nice for precisely the month of May, and either freezing or broiling the rest of the time!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack