Recipe courtesy of Gourmet Magazine

Tabbouleh

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Ingredients

2 cups bulgur (Also called cracked wheat)

1/2 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon salt

Pepper

1 large cucumber (about 1 pound), peeled, seeded, chopped

1 cup chopped fresh parsley

3/4 cup chopped green onions

3/4 cup chopped red bell pepper

1/4 cup chopped fresh dill

1/3 cup chopped fresh mint

2 cups bulgur (Also called cracked wheat)

1/2 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon salt

Pepper

1 large cucumber (about 1 pound), peeled, seeded, chopped

1 cup chopped fresh parsley

3/4 cup chopped green onions

3/4 cup chopped red bell pepper

1/4 cup chopped fresh dill

1/3 cup chopped fresh mint

Directions

  1. Cook the cracked wheat in boiling water for 2 minutes. Drain through a fine sieve. Whisk lemon juice, oil, garlic, and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur and vegetables.
  1. Cook the cracked wheat in boiling water for 2 minutes. Drain through a fine sieve. Whisk lemon juice, oil, garlic, and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur and vegetables.

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