Lebanese tabouleh

4 Feb


One of our favorite recipes – especially when served with pita bread and Kendra’s hummus.

2 bunches of fresh parsley leaves, chopped
1 sm bunch fresh mint, chopped
1 onion, finely chopped
6 ripe tomatoes, diced
1 cucumber, peeled and diced
1/2 tsp salt
1/2 tsp black pepper
1 cup prepared bulghur, medium
3 Tbsp lemon juice
3 Tbsp olive oil
3 cloves garlic, crushed

Optional add-ins: chickpeas, chopped bell pepper, lentils, chopped green onions, cinnamon, allspice…


Bulghur, fine grain

Heat 2 cups of water to a boil. Add 1/2 cup bulghur. Cook at a low boil for ten minutes. Drain off excess water. Let the bulghur cool to room temperature.

Combine all remaining ingredients, stirring into the bulghur mix. Serve immediately or, if you prefer, chill first.

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2 Responses to “Lebanese tabouleh”

  1. Stephanie July 22, 2010 at 1:13 am #

    hey girl. i know this recipe is traditionally made with bulgar, but i just got a HUGE bag of quenioa (spelling!?)…think it would substitute just fine?

  2. J. et K. July 22, 2010 at 4:15 am #

    Funny you should ask. I made some recently with quinoa (the pale kind, not red) and we really liked it.

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