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Tabbouleh Salad

Printable recipe for Tabbouleh provided by Cooks Corner, Green Bay.

TABBOULEH Susan Beno

1 cup fine bulgar

1 pound tomatoes, peeled, seeded and chopped

2 cups chopped green onions

2 cups chopped curly-leaf parsley

1/4 cup chopped fresh mint (peppermint preferred)

1/2 cup extra virgin olive oil

1/3 cup fresh lemon juice

salt & pepper to taste

garlic (optional)

peas (optional)

 

Rinse the Bulgar (wheat), cover with boiling water and let stand for 30 minutes. Drain thoroughly and squeeze dry in a piece of cheesecloth or clean dish towel. Set aside.

Combine the tomatoes, green onions, parsley & mint.

Beat together oil, lemon juice, salt & pepper; gently fold into the tomato mixture. Mix in wheat until well blended.

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