Tabouleh
Home cooking
Dry the herbs well before chopping so they stay fluffy in the bowl. Drain juicy tomatoes briefly and add lemon in stages so the salad stays bright.
- Servings (recipe yield)
- 12 servings
- Prep time
- 15 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 cups Cracked Wheat (bulghur)
- 2 cups Very Hot Water (or as directed)
- 1 Cucumber, chopped
- 2 small Tomatoes, chopped
- 1 bunch Green Onions, sliced
- 1/2 cup Mint (fresh), chopped
- 2 cup Parsley (fresh), chopped
- 1 clove Garlic, minced
- 1/2 cup Lemon Juice (fresh)
- 3/4 cup Olive Oil
- 1 Tbsp Pepper
- 2 tsp Salt
Instructions
- Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.
- Drain any excess water, if necessary, and squeeze dry.
- Combine the salad ingredients (all but the oil, lemon juice, salt and pepper dressing ingredients) in a medium bowl.
- Mix the dressing ingredients together and stir into the salad mix
- Serve chilled or at room temperature.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license