Take-Out Tabbouleh
photo by loof751
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups bulgur (cracked wheat)
- 1⁄2 cup finely chopped flat leaf parsley
- 1⁄2 cup finely chopped fresh mint leaves
- 4 green onions, green part only, finely chopped
- 2 cups cherry tomatoes, cut in half
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup extra virgin olive oil
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- fresh ground pepper
directions
- Place the bulgur in a large bowl and pour enough warm water over to cover generously. Let it stand until the bulgur softens, about 15 minutes. Drain well, pressing down gently to extrude any excess liquid.
- In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper. Add the bulgur and toss.
- Taste and reseason with salt and pepper if necessary.
- Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.
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Reviews
-
This is a wonderful dish! I have never made tabbouleh before and was a little apprehensive but you provided a delicious recipe with easy-to-follow instructions and it came out great! I don't care for onions so left them out and used a little less mint than specified. Served this with grilled chicken and really enjoyed it - thanks for posting this recipe!
RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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