Side Dishes, Vegetables

Tabbouleh

  • 1 cups Bulgar (cracked wheat)
  • 1/3 cups Olive oil
  • 1/3 cups Lemon juice
  • 1 cups Green onions (finely chopped)
  • 2 cups Parsley, fresh, chopped. lightly packed
  • 1/4 Mint, fresh, chopped
  • 3 Tomatos, diced
  • 1 Cucumber, peeled, seeded, chopped
  • 1 teaspoons Salt
  • ~ Pepper, fresh ground

    • Soak bulgar in enough warm water to cover for 1 hour: Drain well.Toss with oil,lemon juice, onions, parsley, mint, tomatos, and cucumber. Cover and refrigerate for at least one hour or overnoght. Add salt and pepper to taste. Makes 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marianne Worcester of Vancouver, BC (Canada). 

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