Prep 30 mins
Cook 0 mins
my husband (ghassan) makes this when we have middle eastern food and it is so fabulous!! the next day it is great too. we have babaganouj and falafel tahini sauce etc...
- 4 cups diced tomatoes
- 2⁄3 cup finely chopped parsley (, flat leaf is best if you can find it)
- 1⁄2 cup finely diced green onion
- 3⁄4 cup uncooked bulgur (, soaked in warm water until aldente)
- 1⁄4 cup finely chopped of fresh mint
- 2 lemons, juice of
- 3 -4 tablespoons olive oil
- kosher salt
- fresh ground pepper
- 1 tablespoon red wine vinegar
- combine all ingredients and let stand at room temp.
- for an hour or so to allow flavors to blend.
- serve with pitas.
Wonderful - refreshing on a hot day. I cut back on the oil a bit and served with toasted pita bread
EXCELLENT recipe! Polly, tell your husband this was a great recipe for tabboulleh. I have a Lebanese friend who makes tabboulleh for me sometimes, but I've never made it myself. I used parsley from my garden and dried mint. Lots of lemon juice. I didn't really change anything...and I did serve it with the pliable parts of romaine lettuce leaves. Fantastic. I can't stop thinking about it...served with onions and lentils, also homemade hummus....mmm...maybe I'll go have some!! Thanks for posting!
Yep - this is great tabbouleh. Made just as directed and it was perfect. Would not change a thing. Please thank Ghassan for me. :]