Tia Gwen's Tabbouleh
photo by A Messy Cook
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 354.88 ml water
- 14.79 ml olive oil
- 2.46 ml salt
- 236.59 ml uncooked Bulgar wheat
- 1 large tomatoes, seeded and diced (1 c.)
- 59.14 ml sliced green onion
- 236.59 ml snipped fresh parsley
- 29.58 ml snipped of fresh mint (optional)
- 1-2 lemon
directions
- Bring water, oil and salt to a boil; stir in bulghur.
- Cover, remove from heat, and let stand for 25 minutes or until water is absorbed.
- Zest one lemon to measure 1 tablespoon of zest; juice lemons to measure 1/4 cup of juice.
- Combine cooked bulghur, tomato, onions, parsley, mint, lemon zest, and juice in batter bowl.
- Cover; refrigerate at least 2 hours to allow flavors to blend.
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RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.