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Tabbouleh Recipe

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This recipe for Tabbouleh, by , is from The Ziegler 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!

Daniel Ziegler


300 grams of cooked bulgur wheat or couscous
(I prefer the giant pearl couscous or Israeli couscous)
Juice of 3 lemons
3 tbsp extra-virgin olive oil
Salt and pepper
1 tsp Dijon mustard
1 bunch of Italian parsley finely chopped
1 bunch of fresh mint finely chopped
1 medium onion
1 seedless cucumber cubed
1 medium tomato cubed
1 green or yellow pepper cubed

1. Cook the bulgur wheat or couscous according to directions
2. whisk the lemon juice, olive oil, mustard to make an emulsion
3. while the bulgur or couscous is still hot pour the emulsion over the hot bulger/cousous and let soak for 20 to 30 minutes
4. After setting fluff the bulgur/couscous with a fork and slat and pepper to taste
5. add the remaining ingredients and mix.
Let the salad sit in the refrigerator the more it sits the better it is.

Personal Notes:
Personal Notes:
Recipe courtesy of Carla Scheffler




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