Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.


I love tabbouleh (aka tabouli). I’ve only had it a few times that I can remember. The first was at a small cafe in Los Angeles last summer before we left for Asia—it was served with gyro and falafel. The second time was at a Greek restaurant here—served as a side dish along side lots of grilled meat and other side dishes.

Fun fact: The lettuce, green onion, and mint are from my garden! Hello freshly-picked!

Happy eatings!


Tabbouleh (adapted from Deliciously Declassified)


  • 1/2 cup of dry bulgur (The rule of two—like quinoa, bulgur expands to 2x the size when cooked) 
  • 1 cup boiling stock (vegetable, or chicken)
  • 1 bunch parsley
  • 1 large ripe tomato
  • 1 bunch green onions
  • 1/4 tsp finely chopped mint
  • 1/4 cup of lemon juice
  • 1/4 cup of extra virgin olive oil (aka EVOO)
  • Salt and freshly ground black pepper to taste
  • Lettuce leaves to garnish **optional


  1. Rinse bulgur in a bowl.
  2. Pour hot stock over bulgur, stir once, then let bulgur sit for 15-20 minutes.
  3. Mince parsley, chop tomatoes, green onions, mint and put into a bowl.
  4. In a separate bowl, mix together lemon juice and EVOO. Add salt and pepper to taste.
  5. Once bulgur has finished expanding, strain from any excess stock and mix with the chopped vegetables.Stir to combine.
  6. Pour lemon juice/olive oil sauce over bulgur-parsley mixture and gently mix.
  7. Let cool in the refrigerator and garnish with lettuce leaves before serving. **Optional
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