Search recipe:

Parsley Tabbouleh
  • 1 Cup Water
  • 1/2 Cup Bulgur
  • 1/4 Cup Lemon juice
  • 2 Tbs extra virgin olive oil
  • 1/2 Tsp minced garlic
  • 1/4 Tsp. salt
  • Freshly ground pepper
  • 2 Cups finely chopped parsley
  • 1/4 Cup Chopped mint
  • 2 Tomatoes
  • 1 Small cumcuber peeled seeded and diced
  • 4 Scallions
Directions
Combine water and bulgur in a small saucepan. Bring to full boil. Remove from heat, cover and let stand until water is absorbed.(about 25 minutes.) transfer to a large bowl and cool for 15 minutes. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add remaining ingredients to the bulgur. Pour on the dressing and toss. Serve at room temperature or chill for about an hour and serve cold. Makes 4 servings.
Provided by:
Southwest Family Citrus and Spenar Family

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