Recipe by Charlie Youakim
"My dad's famous tabbouleh recipe."
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coarse bulgur, rinsed and drained
cucumbers, diced small
fresh parsley leaves, chopped
green onions, finely chopped
yellow onions, cut into small dice
ground black pepper
This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to fill in. Like the cucumbers. I wasn't sure what kind I was supposed to use. I ended up with an extra large garden cucumber and peeled and seeded it. Not sure if I was supposed to or not. Same with the tomato. There seemed to be an awful lot of juice coming out with the seeds included so I used one with seeds and one without. When it says 2 bunches, I guess it would be a different outcome if you had small bunches as opposed to large. I had really huge bunches so I only used one. I wished the measurement was in cups because I am such a tabbouleh newbie. Regardless, hubby and I enjoyed it and was happy to use all of my CSA veggies. We did a cheers to Maurice with dinner. Thanks for sharing your dad's recipe Charlie. I will make it again. My pic will be included in Sept 2013 Faceless Frenzy. :)
Good! Would recommend using less salt and then increasing the amount per your taste. The two bunches of green onions called for also seems a little excessive to me--I'd start with 1/2 cup (finely chopped) and then add more if you like onions. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
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