|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 cup bulger
|
|
1 cup mint, finely chopped
|
|
6 scallions, green and chopped
|
|
2 cups parsley or 1 cup parsely and 1 cup cilantro
|
|
3 medium tomatoes, roughly chopped
|
|
juice of 1 lemon
|
|
1/3 cup olive oil
|
|
salt and pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Put bulgur in a large bowl with enough water to cover it and then
some to allow for absorption (30 minutes)
|
|
|
Drain and strain as much water out of the grain as possible
|
|
|
Toss bulgur, mint, scallions, parsley (or parsley/cilantro),
tomatoes, and lemon juice. Drizzle olive oil over salad and salt and
pepper to taste.
|
|
|
substitutions- 1 cup chickpeas, 3/4 walnuts sauteed in olive oil, 1
lb mushrooms, or 1 lb chicken for tomatoes
|
|
|
Originally Submitted
12/22/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tabbouleh recipe to your own private DesktopCookbook.
|