Cooking Light magazine's Tabbouleh Recipe

Ingredients
<br>- 1 cup bulgur (or cracked wheat), uncooked
<br>- 2 cups boiling water
<br>- 1 large tomato, chopped
<br>- 1 cup minced fresh parsley
<br>- 1 green onion, chopped
<br>- 2 tablespoons minced fresh mint leaves
<br>- 1/4 cup lemon juice
<br>- 1 tablespoon olive oil
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon pepper
<br><p></p>Directions
<br>step 1: Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
<br>step 2: Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours.
<br>step 3: Stir just before serving.
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Ingredients
- 1 cup bulgur (or cracked wheat), uncooked
- 2 cups boiling water
- 1 large tomato, chopped
- 1 cup minced fresh parsley
- 1 green onion, chopped
- 2 tablespoons minced fresh mint leaves
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions
step 1: Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
step 2: Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours.
step 3: Stir just before serving.

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