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    You are in: Home / Recipes / Classic Tabbouleh Recipe
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    Classic Tabbouleh

    Classic Tabbouleh. Photo by Kozmic Blues

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kozmic Blues's Note:

    From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

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    Units: US | Metric


    1. 1
      Mix bulgar wheat and 1 tbsp olive oil in a bowl.
    2. 2
      Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
    3. 3
      Drain well in a strainer.
    4. 4
      Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
    5. 5
      Add salt and pepper to taste, and refrigerate until ready to serve.

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    Ratings & Reviews:

    • on February 27, 2011

      This was good. A bit to much mint for my taste. I like the balance of lemon and oil here as opposed to other versions that have up to 3/4 cup olive oil! UNNECESSARY! 1/2ed the recipe with no problem. Definitely let this sit in the fridge a while before serving. Mine was def better the next day :)

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    • on February 13, 2010


      This is a very tasty tabbouleh! I used a little less mint, otherwise ade as directed. Thanks for posting this easy-to-make recipe! Made for the Top Favorites of 2009 event

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    • on September 20, 2009

      I loved this recipe too! Only have used boxed version in the past and it's not nearly as nice. I also add a can of chick peas and it's sensational; also substituted the scallion with finely chopped red onion.

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    Read All Reviews (5)


    Nutritional Facts for Classic Tabbouleh

    Serving Size: 1 (143 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 95.8
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 16.2 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 2.8 g
    Sugars 2.2 g
    Protein 2.2 g

    The following items or measurements are not included:

    vegetable stock

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