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Tabbouleh (Wheat Salad) Recipe

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This recipe for Tabbouleh (Wheat Salad), by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Taylor
Added: Wednesday, January 26, 2011


2 cups wheat
4 cups water
2 tomatoes
3 green peppers (can use red/yellow)
1 bunch parsley
1 bunch green onions
2 cucumbers
3 tsp. salt
1/2 tsp coarse pepper
6 Tbsp. lemon juice
1/2 cup oil

In a large pan add wheat to 4 cups water. Cover and bring to a boil, then simmer until water is absorbed. This takes about 1 hour. Stir wheat over heat for a few minutes to dry the wheat a little. Cool wheat to room temperature.
While wheat is cooling, chop vegetables and parsley very finely. Be sure to use green part of onions.
When wheat is at room temperature, add all the vegetables and parsley and toss all together. Sprinkle salt and pepper over mixture. Pour lemon juice and oil over mixture and mix well.
Refrigerate until well chilled.




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