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Tabouleh Recipe


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Hello again everyone.
This is a recipe I obtained many years ago and which I may have posted in the past. But, with summer weather here I thought perhaps there are some who might like to try it.

Tabouleh Recipe

1/2 cup bulgur wheat
Juice of 2 lemons, or approximately 1/3 juice (strained)
3/4 cup chopped parsley (Italian flat leafed type is best)
3 green onions, thinly sliced
1/3 cup extra virgin olive oil (chilled)
1 tbsp chopped fresh mint*
1 or 2 tomatoes, seeded and chopped (or cherry tomatoes cut in 4ths)
Salt and pepper to taste (maybe tsp each)

Cover bulgur with boiling water and let stand for hour. Drain and squeeze out excess water. Add the lemon juice, parsley, onion, and salt and pepper. Mix well and chill for at least 2 hours.

Just before serving add the olive oil, mint and tomatoes. Mix well.

*I have fresh mint in my garden, but it is still good without it.
Jerry from Upstate NY

 http://www.nancyskitchen.com - Copyright 2017


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