Return to Main Recipes Page/Return to Home Page

Tabouli (Tabbouleh), Deluxe (P, TNT)
Source: Arrowhead Mills
Serves: 12

2 cups bulgur/bulghur/burgul wheat
3 cups boiling water
2 cloves garlic, minced
1 orange Holland pepper, diced
1 yellow Holland pepper, diced
1 bunch flat-leaf parsley, minced
4 green onions, whites and greens, sliced into thin rings
1 pound Roma/plum/Italian tomatoes, seeded and diced
1 cucumber, seeded and diced
1/2 to 1 teaspoon kosher salt, or to taste
1/3 cup lemon juice
1/4 cup extra virgin olive oil
Pepper, to taste

Optional additions:
chopped mint, fresh sliced mushrooms, diced green peppers, sliced radishes, bean sprouts, and/or sliced, hard-cooked eggs.

Pour boiling water over bulgur wheat. Allow to sit covered for 30 minutes. Drain in a sieve, pressing out as much liquid as possible.

While wheat is soaking, slice and dice vegetables. Add to bulgur after draining.

Mix salt, lemon juice, and oil until blended, and pour over wheat and vegetables. Add pepper to taste. Mix thoroughly. Cover and chill for two to three hours.

Poster's Notes:
The following recipe is one I made for my Rosh Chodosh group last year. It received raves. But like most recipes that are not "baked goods," you can adjust everything to your personal taste (more tomatoes, less lemon, a few different spices.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A