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Tabbouleh Recipe

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This recipe for Tabbouleh is from The Quarantine 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!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup bulgur wheat
1½ cups boiling water
1 cup cucumber, seeded and finely diced
1¼ cups Roma tomatoes, seeded and finely diced
1 cup parsley (curly or flat leafed) finely chopped
¼ cup fresh mint finely chopped (optional)
⅓ cup olive oil
3 tbsp. lemon juice
1 tsp. salt
¼ tsp. pepper

¼ cup fresh mint finely chopped (optional)
½ cup green onions thinly sliced (optional)
Directions:
Directions:
1. Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid

2. Add the cucumber, tomatoes, parsley (and mint and green onions if using) to the bowl with the bulgur wheat

3. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Alternatively, put all ingredients into a mason jar and shake well until combined

4. Pour the dressing over the salad and toss to coat.

5. Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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