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Tabbouleh (Parsley & Mint Salad) Recipe

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This recipe for Tabbouleh (Parsley & Mint Salad) is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fine bulgur
1/2 cup finely chopped mint
1 1/2 cup finely chopped parsley (about 1 bunch)
3-4 green onions finely chopped
2 chopped tomatoes
1/2 cup olive oil
1/2 cup lemon juice
1 Tsp salt and pepper to taste
Directions:
Directions:
If using fine bulgur put it directly into a large bowl. Anything larger than fine bulgur should be pre-soaked in very hot water for about 10 to 20 minutes, draining well and pressing out excess water before adding it to the bowl.

Parsley and mint can be finely chopped in a food processor. Mix everything together and allow salad to sit for an hour while the juices are soaked up by the bulgur.
Tabbouleh can be eaten wrapped in lettuce leaves.
Personal Notes:
Personal Notes:
Bulgur can be purchased in the bulk food sections of some local grocery stores (but not fine bulgur, I think you're out of luck in Red Deer).

 

 

 

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