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Photo: William Dickey; Styling: Mary Lyn Hill Photo by: Photo: William Dickey; Styling: Mary Lyn Hill

Endive with Arugula Tabbouleh

Southern Living MARCH 1998

  • Yield: 6 servings or 15 appetizer servings


  • 1 (5.25-ounce) box tabbouleh mix
  • 1 cup boiling water
  • 1/2 cup firmly packed minced arugula
  • 1/2 cup firmly packed minced fresh parsley
  • 3 tablespoons chopped fresh mint
  • 2 garlic cloves, minced
  • 6 plum tomatoes, peeled, seeded, and chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 30 Belgian endive leaves
  • Garnish: fresh chives


Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.

Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.

For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.

Note: For tabbouleh mix we used Near East tabbouleh salad mix.


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Endive with Arugula Tabbouleh Recipe