Ingredients
- 1 cup cracked bulgur wheat
- 1 tomato, seeded and diced
- 1 cucumber, seeded and diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons fresh mint, chopped
- 2 teaspoons fresh parsley,chopped
- Salt
- Pepper
Directions
Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving.
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By triciadon
on February 27, 2012
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I loved this recipe. The only alteration I made was to saute the onion and garlic - since I'm not a fan of raw onion. Was even better the next day!
By buhnehop_10657917
Windsor, CA
on July 02, 2008
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I know this recipe is good. It used to be printed on "Ala" boxes in San Francisco when I was a child. The taste is divine, the slight crunch is really nice./ Try it ... you will like it.
By wally3x1_5828233
kings park, NY
on July 27, 2006
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This is my favorite Tabbouleh recipe. I like it with 4 or more tomatoes and 2-3 cukes. Great in tomato season with red, orange, or yellow tomatoes. Actually tastes better the next day.
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