This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers.
Cooking Light JULY 1999
Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.
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