2 Reviews

Delicious! The one bunch spring onions came out to 5 for me, and that just enough. In the spirit of tabbouleh, I also nearly a cup of minced parsely which really went well with all the other flavours. Another great one, Mirj.

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evelyn/athens July 17, 2003

Very nice solid bulgur recipe. I couldn't find the info to convert from metric, so I used 1 cup dry bulgur wheat, and twice that of water. I had to pour off a little water after it soaked. I backed off the olive oil a little bit, since I tend to like things dry. I did toss in some parsley as Evelyn suggested, and adding cured black olives sounds great, too.

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realbirdlady August 21, 2007
Bulgur, Red Pepper, Cucumber and Cheese Salad