 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is a recipe handed down from a Lebanese friend of my Dad's. We've never deviated from it, and it seems most people like this tabouleh best out of all they've tried. Ingredients:
6 cups finely chopped parsley, curly |
1 large tomato, finely chopped |
1 cup spring onions, chopped |
1/4 cup bulgur wheat |
3/4 cup boiling water |
1/8 cup lime juice |
1/4 cup lemon juice |
1/8 cup extra virgin olive oil |
1 teaspoon sea salt |
Directions:
1. Put bulgur in small bowl. Add boiling water and let soak.
2. Wash and blot dry all veggies.
3. Chop all veggies and place in large bowl.
4. Add lime juice, lemon juice olive oil, and salt. Toss.
5. When it seems the bulgur has gotten puffier and has absorbed most of the water, drain.
6. Add drained bulgur to salad. Toss again.
7. Refrigerate for a couple of hours.
8. Serve.
9. For some weird reason, tabouleh is even better the next day, so it's perfectly acceptable to make your tabouleh a day ahead of time.
|
|