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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tabouli Recipe

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This recipe for Tabouli is from The Barnes Family Cookbook Project, 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 english cucumber, diced
3-4 plum tomatoes (any type is fine but if they are juicy, cut in ½ and squeeze out juice before cutting up), diced
½ bunch green onions, finely sliced
2 bunches curly parsley- finely chopped (wash VERY well to remove sand )
1 bunch mint - leaves only, chopped
1 c bulghur wheat (Bob’s Red Mill brand is what I use)
about 3 T olive oil
about 3 T fresh lemon juice
garlic salt and pepper to taste
Directions:
Directions:
Soak wheat in 1 cup hot water for 30 minutes and then squeeze out water. Add remaining ingredients and garlic salt and pepper to taste. Taste and add more lemon juice and oil as needed. Refrigerate and keep up to 5 days. Best eaten within 2 days.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This was my mom's recipe. I think it is much tastier than restaurant versions - perhaps due to the addition of cucumber.

 

 

 

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