Recipe courtesy of Stephen Kalt

Tabouleh Salad

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 1 hr 20 min
  • Prep: 1 hr 20 min
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Ingredients

2 cups hydrated bulgur wheat

1/2 cup chopped fresh parsley

1/2 cup tomato, peeled, cored and diced

1/4 cup chopped green coriander

2 tablespoons chopped fresh mint

4 ounces virgin olive oil

4 ounces fresh lemon juice

Salt and pepper

Directions

  1. Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

Let's Get Cooking!

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Kate D.

I love this recipe although I use scallions instead of coriander. It keeps several days in the fridge if you add the tomato only as you serve it so they don't get squishy in the salad. Try it w/o the salt, I find it tastes fresher and better w/o (and I love salt! Thanks!

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