Fragrant Garden Tabbouleh

Name: Fragrant Garden Tabbouleh
Yield: 4 (1-cup) servings.
Ingredients: 2/3 cup bulgur (cracked wheat), uncooked; 2 cups boiling water; 1 medium cucumber, peeled, seeded, and cut into 1/2-inch pieces; 1 medium-size green pepper, cut into 1/2-inch pieces; 1 medium tomato, seeded and cut into 1/2-inch pieces; 3/4 cup chopped fresh parsley; 1/2 cup chopped fresh mint; 1/2 cup thinly sliced green onions; 1/4 cup fresh lemon juice; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper

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Yield

4 (1-cup) servings.

MyRecipes
RECIPE BY Oxmoor House January 1995

Middle Easterners serve traditional tabbouleh (tah-BOO-luh) chilled and with a crisp bread for scooping up every delicious morsel.

2/3 cup bulgur (cracked wheat), uncooked
2 cups boiling water
1 medium cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 medium-size green pepper, cut into 1/2-inch pieces
1 medium tomato, seeded and cut into 1/2-inch pieces
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup thinly sliced green onions
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

How to Make It

Step 1

Combine bulgur and water in a bowl; let stand 30 minutes. Drain and squeeze in several layers of damp cheesecloth or dry papertowels.

Step 2

Place bulgur in a large bowl; add cucumber and remaining ingredients, tossing well. Serve immediately, or cover and chillthoroughly.

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Fragrant Garden Tabbouleh

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