"This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required." — NIBLETS
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1 1/2 cups
chopped fresh parsley
green onions, minced
minced fresh mint leaves
fresh lemon juice
salt to taste
ground black pepper to taste
This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.
This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a strainer. I may try it again and cut down the water to 2 cups.
I omit the water and soak the bulgur in lemon juice. Really adds something to it
this tabbouleh recipe is okay, but I've since made better. . .
Very tasty, I used 2 cups of parsley the way they make it at the Jewish restaurant and added a tablespoon of chopped fresh mint, so good.
My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor, too grainy tasting.
Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good.
If you want something great tasting and that is as good as any other recipe for basic Tabbouleh, this is it. I cut the recipe into a third and was able to almost fill a 2 cup plastic container.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
** Calories: 118
** Calories from Fat: 37
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