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Trail Tabouli

Tabouli. Photo by Attila Horvath.

This quick and tasty lunch or side dish is also fairly lightweight to pack. If you’re car camping, just bring all the fresh ingredients. If you’re backpacking, you can substitute some dried ingredients for fresh, and you might want to do some prep at home to make sure ingredients fit into resealable containers.

Prep time: 15 minutes
Feeds: Four campers with an international flair

2 cups of bulgur wheat (try a natural foods store or Middle Eastern food store)
2 cups of water
1 cucumber
1 fresh tomato or several sun-dried tomatoes
3 green onions
1 large bunch of flat leaf parsley (about 2 cups) or dried parsley
½ cup of olive oil
Juice from 1 lemon
Salt to taste

At home, you might want to squeeze the lemon juice into a mini Nalgene container and make a few cuts to the tomato and onions to help squeeze them into a resealable container.

At camp, boil the water and pour it over the dried bulgur. While it is steeping, chop up the vegetables and the parsley. Once the bulgur is fully cooked, add all of the other ingredients and stir it, coating the mixture evenly with the juice and oil. Add salt to taste.