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Tabbouleh Recipe

Makes 4 1/2 cups

This Middle Eastern salad has a base of bulgur that is soaked, drained and tossed with a lemony vinaigrette and crunchy, aromatic chopped veggies and herbs.


  • 1 cup Bulgar wheat
  • 3/4 cup peeled, seeded and finely, diced cucumber
  • 1/2 cup chopped fresh parsley
  • 1 medium tomato, seeded and diced
  • 1/4 cup finely chopped green onions
  • 1/8 tsp grated lemon peel
  • 1/4 cup fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp salt
  • 1/8 tsp ground red pepper


1. Place bulgur in small bowl in cold water to cover by 1 inch; soak 1 hour.
2. Drain well, pressing out excess water.
3. Toss bulgur with remaining ingredients in bowl.


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Main Ingredient:Grain and Cereal / Wheat
Vegetable / Cucumber
Cuisine:Middle Eastern
Spreads and Sauces / Dressing

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