Tabbouleh
At a Glance
- Total
- 30 min
- Servings
- 8.00 serving(s)
Categories
- Salad
- Side Dish
- Middle Eastern
- No-cook
- No-Cook
Dietary
- Vegan
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tabbouleh brings together 7 cups finely minced fresh parsley (1 large bunch), 1 1/3 cups finely minced tomatoes, 3 -4 tablespoons finely minced red onions in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 7 cups finely minced fresh parsley (1 large bunch)
- 1 1/3 cups finely minced tomatoes
- 3 -4 tablespoons finely minced red onions
- 1 1/2-2 tablespoons bulgur
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil (optional)
- 1/2-1 garlic clove, finely minced (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
Parsley, tomatoes and onions must be finely minced.
Combine the parsley, tomatoes, and onions.
Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
Add the lemon mixture to the salad, mix and refrigerate till serving.
Tabbouleh should be eaten within two days.
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