Prep 20 mins
Cook 0 mins
Light healthy salad.
- 6 cups flat leaf parsley
- 1⁄2 cup bulgur
- 1 onion
- 3 medium tomatoes
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 1 teaspoon salt
- chop parsley, onion and tomato very fine.
- add bulger, lemon juice, olive oil and salt.
- toss and serve chilled.
- pre soak bulgur in hot water to make soft, drain water before mixing into salad.
This is wonderful. I used less parsley as I didn't have the full amount ask for but all else was by the recipe. It made a great salad that was well enjoyed. Made for North Africa/Middle East forums tour of Lebanon.
Perfect Tabbouli! Thanks for sharing this recipe!
use red onion, and FRESH SQUEEZED lemons....for 1 bunch of parsley i squeeze 4-6 Lemons depending how lemony you like it. Also I add a small pinch of cinnomen, to kill that tart onion taste. LASTLY, You could use CURLY parsley too, I find it easier to chopp up so fine...but FLAT leaf is the original recipe...it's all the same to me, they both are fine...trust me...Lebanese and KNOW! Oh ya make sure you use 100% EXTRA VIGIN OLIVE OIL, I don't think this recipe, made that clear. ONE last thing eat with fresh romain Lettice or Lebanese bread or alone with a spoon! ENJOY AGAIN!