Thanks to this recipe, I accomplished three things: Made my first tabbbouleh (yummy!), worked with bulgur for the first time, and finally got a soft boiled egg "right". Thanks Cooking light!
SDanielson1973 Posted: 01/17/11
JulzChicago Posted: 03/12/11
Good, solid tabbouleh. I've had better but this was simpler than most. I loved the soft-boiled egg on top. The runny yolk was a great added sauce. I served this with a side of baba ghanoush and pita wedges. The portion was really small though.