Prep 45 mins
Cook 0 mins
With less parsley you can taste the fresh ingredients of the veggies, lemon juice and olive oil.
- 1 cup uncooked bulgur
- 1 bunch parsley
- 2 medium tomatoes
- 1 small onion
- 1 English cucumber
- 1 red bell pepper
- 2 green onions, chopped
- 2 garlic cloves
- 1 lemon, juice of
- 1⁄3 cup extra virgin olive oil
- salt and pepper
- boiling water
- Cover bulgur with boiling water and soak until soft-around 30 to 45 minutes, depending on the mill.
- Drain well, add remaining ingredients and chill.
- Salt and pepper to taste.
This was a very good Tabouleh recipe - very easy to make. I used roma tomatoes (I find them more flavourful and less watery), and italian parsley (again, more flavour). I have never had tabouleh with red peppers before, and I really liked this addition. I also find that the longer you chill the tabouleh (finished product) the better it tastes, as this tasted even better the next day for lunch. Thank-you for sharing this Di!
Very good - although I LOVE garlic, I will use only one clove next time. Added extra lemon juice.
Yum, i had never made this before and it was delicious, i added some fresh chopped mint as well.