Tabouli

READY IN: 2hrs
Recipe by Gay Gilmore

I think it is best the next day! Adapted from the original Moosewood cookbook

Top Review by Vic1

I found this to be too much water and cut it back just under a cup and ¼. This may just be because I cook at altitude, anyhow; on the first try the bulgur was too wet, hence there was no room for the oil. Not the time of year for mint, so I speak without trying that. I agree with Gay that this gets better with time. Anyway a good tabouli starting point. (I am taking this and working on a Southwestern tabouli.)

Ingredients Nutrition

Directions

  1. Put the wheat into the water and soak for 30 minutes until reconstitued.
  2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
  3. Chill for 30 minutes.
  4. Before serving, add the rest of the ingredients.
  5. Mix and serve.

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