Recipe courtesy Food Network Magazine
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Cook 1 cup bulgur as the label directs; cool. Mix with 1 diced peeled cucumber, 1 cup chopped parsley, 1/2 cup each chopped mint and scallions, 1/4 cup olive oil, 3 tablespoons lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon allspice and some pepper. Sprinkle with minced jalapeno and crumbled feta.
Photograph by Antonis Achilleos
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By SCGamecock
Charleston, SC
on May 10, 2011
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I love tabbouleh and was so excited to try this recipe but it was not good - the allspice gave it a really weird flavor that overpowered all of the over great ingredients. Won't make this again.
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