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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.
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.
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