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Tabouli (Tabbouleh), Lebanese (P, TNT)
Source: Unknown
Serves: Depends how much bulgur is used

Virgin olive oil
Parsley, shredded
Coriander, shredded
Mint, shredded
1 to 2 cloves garlic, finely diced
Tomatoes, diced
Fresh squeezed lemon juice

Clean the burgul by washing in a bowl and then putting it in a strainer under the tap of water and squeeze properly.

Place in a Tupperware style bowl, pour virgin olive oil generously.

Add some salt, cover and put in the fridge for a few hours (even overnight).

Add parsley, coriander, mint, garlic, tomatoes, lemon juice. Add as much as it takes to get flavor. Add more salt and virgin olive oil if needed.

Let rest an hour or two in the fridge, correct olive oil, lemon juice or salt according to taste and if needed.

Properly stored, it keeps at least three days. The color must be more green than yellow.

Poster's Notes:
Even that wedding halls and restaurants serve a soft grain with all the proper additions, I can still taste the dominance of water in the grain. Be sure to squeeze the bulgur/bulghur/burghul.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A