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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :) Ingredients:
7 cups finely minced fresh parsley (1 large bunch) |
1 1/3 cups finely minced tomatoes |
3 -4 tablespoons finely minced red onions |
1 1/2-2 tablespoons bulgur |
1/2 cup fresh lemon juice |
2 tablespoons olive oil (optional) |
1/2-1 garlic clove, finely minced (optional) |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Parsley, tomatoes and onions must be finely minced.
2. Combine the parsley, tomatoes, and onions.
3. Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
4. Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
5. Add the lemon mixture to the salad, mix and refrigerate till serving.
6. Tabbouleh should be eaten within two days.
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