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Tabbouleh

Recipes » Salad » Grains

Sue's recipe with my modifications. My very favorite tabbouleh (or tabouli)

"This is the best tabbouleh I ever had. Gets rave reviews no matter where I serve it." - DCJim

Yield: 8 Servings Ready in 30 minutes

Cuisine: Middle EasternMain Ingredient: Bulgar wheat

(5, 1) 100% would make again (reviews)

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Ingredients

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Verified by twojocks

Original recipe makes 8 Servings

1.5 cupsBulgar wheat

4 cupsWater or chicken stock; boiling

1 cupbeans; small

1 cupFresh Parsley; chopped fine

1 cupFresh Mint; chopped fine

3-4 bunchesGreen Onions; sliced

3-4 Tomatoes; chopped

.25 cupOlive OIl

.5 cupLemon juice; freshly squeezed

Salt & Pepper

Tabbouleh Preparation

To cook the Bulgar wheat:

Bring the 4 cups of water to a rolling boil. Add Bulgar wheat, turn off heat, cover and let stand for at least 2 hours.

For the salad:

Once the Bulgar wheat is done, combine all ingredients and let stand (refrigerated) for 4 hours (or overnight) before serving.

Notes

For the beans, you can use garbanzo, lentils, or small white beans. I especially small french lentils for this dish, tho beans are not traditionally a part of a tabbouleh recipe.

You can use all parsley, or 1/2 parsley and 1/2 mint. I use 1/2 and 1/2 if I have the mint, and get rave reviews, tho it is traditional to use just the parsley.