Mediterranean
Tabouleh
Tabouleh, from Tabouleh.
45 minutes
12 servings
Public domain source
Gather
Ingredients
- 2 cups Cracked Wheat (bulghur)
- 2 cups Very Hot Water (or as directed)
- 1 Cucumber, chopped
- 2 small Tomatoes, chopped
- 1 bunch Green Onions, sliced
- 1/2 cup Mint (fresh), chopped
- 2 cup Parsley (fresh), chopped
- 1 clove Garlic, minced
- 1/2 cup Lemon Juice (fresh)
- 3/4 cup Olive Oil
- 1 Tbsp Pepper
- 2 tsp Salt
Make it
Method
- 1
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.
- 2
Drain any excess water, if necessary, and squeeze dry.
- 3
Combine the salad ingredients (all but the oil, lemon juice, salt and pepper dressing ingredients) in a medium bowl.
- 4
Mix the dressing ingredients together and stir into the salad mix
- 5
Serve chilled or at room temperature.
Source & rights
Where this recipe comes from
Tabouleh by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.