Tabbouleh

  1. Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt.
  2. Stir, then allow to stand at room temperature for about 1 hour.
  3. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well.
  4. Season, to taste, and serve or cover and refrigerate.
  5. The flavor will improve if the tabbouleh sits for a few hours.

bulghur wheat, boiling water, freshly squeezed lemon juice, olive oil, kosher salt, scallions, mint, flatleaf parsley, hothouse cucumber, cherry tomatoes, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html (may not work)

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