Tabouli Recipe

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Karen Feinen


A classic Lebanese salad that is not only tasty but healthy. This is my favorite recipe for Tabouli that I learned from "Diet for a Small Planet".

★★★★★ 1 vote
3 Hr
No-Cook or Other


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1/4 c
dry garbanzo beans, cooked (or 1 15 oz can rinsed and drained)
1 1/4 c
bulgur wheat, raw
4 c
1 1/2 c
minced parsley
3/4 c
mint, minced
3/4 c
minced scallions
3 medium
tomatoes, chopped
3/4 c
lemon juice
1/4 c
olive oil
1-2 tsp
freshly ground pepper
raw grape or lettuce leaves

How to Make Tabouli


  • 1Bring the water to a boil and pour over the bulger. Let stand about 2 hours until the wheat is light and fluffy. Drain excess water and shake in a strainer. Press with hands to remove as much water as possible.
  • 2Mix the bulgur, cooked (or canned) beans, and remaining ingredients. Chill for at least 1 hour. Serve on raw leaves.

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