Tabouli (Tabbouleh)


Bulgur Wheat (fine) 1/2 cup
Roma tomatoes (firm) 4, finely chopped
Cucumber (mini) 4, finely chopped
Parsley 2 bunches, no stems, wash, dry, minced
Mint 5 leaves, no stems, wash, dry, minced
Green Onions (white & green parts) 4, chopped
Lime juice (or lemon juice, if you prefer) 3 tbsp.
Extra Virgin Olive Oil 4 tbsp.

Wash bulgur wheat, then soak in water for 7 minutes.

Drain well. Squeeze to rid excess water, set aside.

Finely chop the vegetables, herbs, green onions.

Place tomatoes in a colander/strainer, drain excess juice.

Place chopped vegetables, herbs, green onions in a bowl.

Add bulgur, season with salt. Mix gently.

Add lime juice and olive oil, mix again.

For best results, cover tabouli and refrigerate for 30 minutes. Transfer to serving platter. If you like, serve with a side of pita and/or romaine lettuce.

You can keep tabouli refrigerated for about 2 days or so. It’s important to drain some of the juice out before refrigerating leftovers.


No Comments

Leave a Reply