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Tabbouleh
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- Recipe added by The Veggie Cook
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Ingredients
1 cup bulgur wheat
1 cup hot (not boiling) water
1 large lemon, juice of
1/2 cup olive oil
1 cup parsley finely chopped
1/2 cup green onion finely chopped
2 teaspoon minced garlic
4 roma tomatoes diced
1 large cucumber diced
1/4-1/2 teaspoon sea salt and freshly ground pepper to taste
1 cup hot (not boiling) water
1 large lemon, juice of
1/2 cup olive oil
1 cup parsley finely chopped
1/2 cup green onion finely chopped
2 teaspoon minced garlic
4 roma tomatoes diced
1 large cucumber diced
1/4-1/2 teaspoon sea salt and freshly ground pepper to taste
Instructions
Combine bulgur, water, and lemon juice in a large bowl. Set aside for 30 minutes, then fluff with a fork to separate the grains. Add remaining ingredients and toss to combine. Adjust seasonings to taste. Flavors will intensify after a while. Cover and refrigerate at least 2 hours before serving. Keeps well for 3-4 days, covered, in the refrigerator.
From Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way.
From Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way.
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