Tabbouleh
"With less parsley you can taste the fresh ingredients of the veggies, lemon juice and olive oil."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup uncooked bulgur
- 1 bunch parsley
- 2 medium tomatoes
- 1 small onion
- 1 English cucumber
- 1 red bell pepper
- 2 green onions, chopped
- 2 garlic cloves
- 1 lemon, juice of
- 1⁄3 cup extra virgin olive oil
- salt and pepper
- boiling water
directions
- Cover bulgur with boiling water and soak until soft-around 30 to 45 minutes, depending on the mill.
- Drain well, add remaining ingredients and chill.
- Salt and pepper to taste.
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Reviews
-
This was a very good Tabouleh recipe - very easy to make. I used roma tomatoes (I find them more flavourful and less watery), and italian parsley (again, more flavour). I have never had tabouleh with red peppers before, and I really liked this addition. I also find that the longer you chill the tabouleh (finished product) the better it tastes, as this tasted even better the next day for lunch. Thank-you for sharing this Di! -
Very good - although I LOVE garlic, I will use only one clove next time. Added extra lemon juice. -
Yum, i had never made this before and it was delicious, i added some fresh chopped mint as well. -
Excellent! Better than takeout. This recipe was the least acidic I have tried. I modified the technique by adding salt to the boiling water and then adding the cooked bulghar to the lemon juice and olive oil to absorb more flavor before adding all the other ingredients. One clove of garlic was pretty strong for me (but then I don't like garlic!).
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This was fantastic!!
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
