Tabbouleh Salad With Chopped Walnuts
photo by GREG IN SAN DIEGO
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄4 cup fine grain Bulgar wheat
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 cups peeled seeded and diced cucumbers
- 1 1⁄2 cups diced roma tomatoes
- 1 cup chopped fresh parsley (Italian) or 1 cup flat leaf parsley (Italian)
- 1⁄4 cup sliced green onion
- 1⁄4 cup chopped fresh mint leaves
- 2 teaspoons chopped walnuts
- 1 teaspoon finely chopped fresh garlic
- salt & freshly ground black pepper
directions
- Combine bulgur and water in medium bowl.
- Set aside 30 minutes or until all liquid is absorbed.
- Add lemon juice and olive oil to bulgur.
- Mix well.
- Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
- Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
- Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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