Tabbouleh Recipe

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Tabbouleh

Elaine Douglas

By
@BreadandSoupLady

Good make-ahead dish. It is also good for a single person or a couple because it keeps well in the refrigerator. I like it in the Summer when my parsley and mint are abundant.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6 - 8
Prep:
1 Hr 15 Min
Method:
No-Cook or Other

Ingredients

1 c
bulgur wheat, uncooked
1 medium
onion
5
tomatoes
1 medium
english cucumber
1/2 c
finely chopped mint
1/4 c
finely chopped parsley
1/4 c
lemon juice
1/2 c
olive oil
pepper
mint leaves for garnish

Step-By-Step

1Cover the bulgar with water and let stand for at least one hour until it has softened.
2Chop onions, tomatoes and cucumber. Set aside.
3Taste the bulgar and, if the grains are soft yet chewy, drain and place in a clean towel. Squeeze the bulgar dry and place in a bowl.
4Add the onions, tomatoes, parsley and mint. Stir in the lemon juice, oil and pepper to taste.
5Garnish with mint leaves before serving.
Tabbouleh will keep for at least a week in the refrigerator.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, Healthy, Heirloom