My Tabouleh

Recipe by Sageca
READY IN: 45mins
YIELD: 3 cups




  • Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
  • Combine minced onion pepper and salt.
  • Set aside.
  • In a large bowl, combine parsley, scallions and tomatoes,.
  • Gently fold in the soaked or rinsed wheat.
  • Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
  • Refrigerate at least an hour before serving.
  • Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
  • I usually have a basket of mini pitas that we spoon our tabouleh on.