"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tabouli Recipe

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This recipe for Tabouli, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill M. West
Added: Wednesday, August 25, 2010


1 cup dry bulgur wheat
2 to 3 cups cold water
2 teaspoons salt (add more to tasted)
1/2 cup fresh lemon or lime juice
2 teaspoon crushed fresh garlic
1 teaspoon dried mint
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup olive oil
Fresh black pepper
1 packed cup freshly chopped parsley
1/2 cup chopped scallions (include the greens)
2 medium tomatoes, diced

Soak the bulgur wheat for approximately 2 hours in cold water. Check it after an hour or two. It should be al dente. When it reaches the al dente stage, drain it in a colander and gently squeeze out excess water between your hands. While preparing the other ingredients, let the damp wheat sit, stirring and tossing it occasionally, to fluff it and dry it.

Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly. Add the chopped parsley and onions and toss everything together. Just before serving, add the chopped tomatoes.

Number Of Servings:
Number Of Servings:
Serves 8




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