Bring ⅔ C of water to a boil in a small pan
In a small bowl place ½ C of bulgur wheat, then pour boiling water over bulgur, simply stir with a fork to break any clumps, then allow to stand for approximately 30 minutes.
While the bulgur is soaking chop 2-3 roma tomatoes, 4-5 green onions, ½ a bunch of fresh parsley, and 3-4 stems of fresh mint
When the bulgur is done soaking drain off any excess water
Mix in chopped vegetables and herbs
Add ¼ C lemon juice and ¼ C olive oil
Season to taste with salt
Refrigerate or serve immediately
This week I recommended serving Tabbouleh with a portion of Rotisserie Chicken.
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