"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Taboulli Salad Recipe

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This recipe for Taboulli Salad, by , is from Trish's Cookbook, 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!

Patricia Butts


• 2½ -3 cups parsley, stems removed, very finely chopped
• ½ cup mint leaves, stems removed, very finely chopped
• 1 large English cucumber, very finely chopped
• 1½ large slicing tomatoes, very finely chopped
• 6 green onions, very finely chopped
• Ό cup fine bulgur, washed and well drained
• 1 lemon, juice of
• 2-3 tbsp olive oil
• Salt and pepper

1. Wash the parsley and mint leaves and dry very well; you can do this ahead of time and lay the leaves on a paper towel to make sure they are absolutely dry.
2. Wash and drain bulgur well. Set aside
3. Wash the remaining vegetables and dry.
4. Chop parsley, mint, and the remaining vegetables very finely, as finely as you can get them. Place in a large salad bowl.
5. Add the bulgur to the salad and mix.
6. Season with salt and pepper; and add the dressing of olive oil and lemon juice and mix well.
7. Transfer to a serving platter.
8. We suggest you serve Tabouli as a mezze (appetizer) dish next to Hummus and pita bread.

The finer you chop the vegetables, the better.
Tabouli is good for a couple of days in the fridge. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.




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