"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tabbouleh Salad Recipe

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This recipe for Tabbouleh Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowen
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup burghul
2 small tomatoes
5 green onions
1 small white onion
1 1/2 cups finely chopped fresh mint
4 cups coarsely chopped fresh flat-leaf parsley
1 1/2 tbsp. vegetable oil
1 1/2 tsp. lemon juice

Directions:
Directions:
Place burghul in small bowl. Cover with boiling water; stand 15-30 minutes. Meanwhile, coarsely chop tomatoes and all onions.

Drain burghul well in fine strainer. Rinse under cold running water; drain well, then blot moisture out.

Combine ingredients in large bowl; mix gently.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes (plus standing time)
Personal Notes:
Personal Notes:
Best made on day of serving.

 

 

 

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