"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tabouli Recipe

  Tried it? Rate this Recipe:


This recipe for Tabouli, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamera Coehlo
Added: Wednesday, May 30, 2007


1 cup dry bulghar wheat
1 1/2 cups boiling water1 1/2 tsp. salt
1/4 cup fresh lemon and/or lime juice
1 heaping tsp. crushed fresh garlic
1/2 cup chopped scallions (include greens)

1/2 tsp. dried mint
1/4 cup good olive oil
2 medium tomatoes, diced
1 packed cup freshly chopped parsley
fresh black pepper


1/2 cup cooked chick peas
1 chopped green pepper
1/2 cup coarsely grated carrot
1 chopped cucumber or summer squash


Feta cheese and olives

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1. Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours.

3. Just before serving add the vegetables and mix gently. Correct seasonings.

Garnish with feta cheese and olives

Number Of Servings:
Number Of Servings:
6 - 8 servings




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!