Monday, 2 May 2011
The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabbouleh recipe. Enjoy quick and easy cooking recipes and learn how to make Tabbouleh.
Prep Time: 30 min | Level: Easy | Yield: 8 servings
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa Episode: The Mediterranean Feast
More Salad Recipes:
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
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