Prep 5 mins
Cook 20 mins
From the Jan/Feb 2013 Every Day with Rachel Ray magazine
- Slice the onion. Chop the spinach and the walnuts.
- Cook the bulgar according to package directions.
- In a skillet, cook the onion in the olive oil until very brown, stirring often, about 20 minutes.
- In a serving bowl toss the cooked bulgar, onion with oil, spinach, and walnuts. Season with salt and pepper to taste.
Well I had to try this when I first saw the recipe, as I never really liked the parsley-based tabbouleh. The spinach in this makes it so much tastier. I think I have a new go-to side dish for whenever I make Persian/Arabic food! Thanks for sharing this great recipe.
A very nice tabbouleh recipe made as directed. Enjoyed some the next morning with my fried eggs. Thanks, loof! Made for Aussie Kiwi Recipe Swap #73.