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Monthly Spa Recipe

Grilled Summer Vegetables & Bulgur Wheat Tabbouleh

by Executive Chef Frederic Kieffer


You can choose your assortment of cut vegetables all of which should be seasoned with olive oil, salt and pepper. We have selected wedges of zucchini, patty pan, eggplant (the small and skinny ones preferably) and sweet peppers.  The vegetables should be grilled or griddled (flat top or plancha) to order and scattered on or around the tabbouleh.

The grilled or griddled summer vegetables & bulgur wheat tabbouleh is made of a serving of the tabbouleh at room temperature (recipe below), this could a loose scoop or molded for presentation as seen in the picture.

We are finishing this dish with sliced pickled onion (these can be homemade or store bought)  parsley and mint leaves and we drizzle extra virgin olive oil over the dish.



1 quart cracked bulghur wheat

2 quarts vegetable stock

4 cups diced tomatoes

4 cups diced cucumbers

3 cups diced spring onions

1 cup mint chiffonade

2 cups parsley chiffonade 

2 cups EVOO

1.5 cups lemon juice

Salt to taste



Bring the vegetable stock to a simmer, check the seasoning.

When boiling add the cracked bulgur wheat.

Very slowly simmer for 10 minutes.

Remove from geat, cover and let it sit for 20 minutes.

While the bulgur wheat is still warm fold everything together.

Check the seasoning.

Keep cover at room temperature.

The tabouleh is better served at room temperature.