Diet Food Reviews
Near East Taboule
By: | Aug 18, 2009
I have never tried Taboule, and, rather than botch it on my own, I decided to use my lack of knowledge as an excuse to try Near East Taboule. Somewhat hesitant, I followed the directions printed on the package, omitting the oil called for (I have found most packaged goods don't really need this). It was quite a lengthy process (I ended up letting it sit overnight to really absorb the lemon juice and extra garlic I threw in), but quite worth it when I saw how big the cracked wheat puffed up.
The ingredient list is nice and short: bulgur wheat, salt, parsley, onions, molasses, garlic, spearmint, honey and black pepper. The verdict? It was DIVINE 
. Some of the portions I used as a side dish with dinner, and then to the rest, I chopped up some broccoli and chicken and mixed it together to create a meal. Yum!! Perfect either hot or cold, the taboule has a nutty, garlicky taste, and plenty of chew. Also, you get quite a lot of food per serving, which is great for a volume eater like me.
Each 2/3 cup serving of Near East Taboule provides 80 calories, no fat, 11% of the daily value of sodium (270 mg), 3 grams of fiber and 21 grams of carbohydrates which includes 5 grams of fiber (19% of the daily value) and 1 gram of sugars. Since I didn't add the olive oil and opted to chop up a fresh tomato, I added about another 50 calories.
I purchased this box for $2.09 at my local grocery store. Seeing as it made three side dishes and a main meal starter, I thought this was quite a reasonable price. I would say without hesitation that this product is an excellent choice for a healthy grain!
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Oh I love taboule!
I remember being little and my mom making this--when you add fresh tomatoes it's SO AMAZING-- and not being able to wait to let the flavors get all absorbed!
It sat in the fridge in a big metal mixing bowl, and I kept sneaking in with a spoon and eating it. Haha. Most of it didn't last overnight!
The point:
This stuff is awesome. I need to make it again.
This is something I've never had before, but from the suggestions I see this could be something I really like.
Thanks for this!
I grew up eating this as well and I'm so glad you discovered it, however, making it from scratch is SO MUCH BETTER and easy. Also, while I omit oil from most baking recipes, this is not a recipe where you can do so. It takes away the history of the dish as well as the main component and the oil (which should be higher quality) blocks the sugars from the wheat from being absorbed into your bloodstream too fast.