Tabbouleh 1

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Cup bulgur (cracked) wheat

  • 2

    Ripe tomatoes, peeled, seeded and chopped fine

  • ½ to 1

    cup finely chopped scallions and/or onions

  • 1

    cup or more chopped parsley (Italian, if preferred)

  • 2

    tablespoons to ½ cup chopped fresh mint leaves or 1 to 2 tbls dried

  • ½

    cup olive oil

  • ½

    cup fresh lemon juice

  • salt and pepper to taste

  • Options:

  • 1

    cucumber, peeled, seeded and chopped

  • Black olives sliced

  • Black beans or chick peas

  • Feta cheese, crumbled

  • Garlic, minced clove or powder

  • Artichokes, celery, pepper or radishes, chopped


The bulgur must be soaked at least 15 minutes. Some prefer cold water for a crunchier texture; other use boiling water for a softer texture. Use about 4 cups to 1 cup bulgur. Drain in a sieve or colander (line with cheesecloth, if preferred). Press or squeeze out all moisture. The wheat should feel dry. In a large bowl, mix prepared bulgur with vegetables of your choice. Thoroughly blend. Combine olive oil, lemon juice and seasoning, pour over and toss with a fork. Check for seasoning. Sue Tokash makes her dressing in a processor including the parsley and mint leaves and a clove of garlic. Let the tabbouleh stand 3 to 4 ours in a cool place to blend flavors before serving. One recipe noted: “the finished product should be moist enough to spoon easily, but not so wet that it has any running liquid.” Tokash serves tabbouleh as an appetizer with warm naan bread or pita bread. Jim Semenick uses it as a salad or tender romaine leaves, aboiut 1/2 cup per person, shaped in a cone and garished with black olives.


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