Free Recipe Parsley and Wheat Salad (Tabbooleh)
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Parsley and Wheat Salad (Tabbooleh) Recipe
1 c Bulgar wheat; fine, (Found
-at most grocery stores)
1-1/2 c Cold water
1/2 c Fresh lemon juice
1 c Chopped tomato; (up to 2)
1/2 c Chopped green onion
1/2 c Olive oil
1 bn Parsley; minced or chopped,
-(up to 2)
Salt & pepper to taste
Add other finely chopped
-vegetables if you wish;
-such as cucumbers,
Yellow squash; zucchini,
-etc.
Parsley and Wheat Salad (Tabbooleh) Preparation
In a large mixing bowl, reconstitute the bulgar wheat in cold water and let set for 20 minutes till water is totally absorbed. Add lemon juice, chopped tomatoes, green onions, olive oil, chopped parsley, and salt and pepper. Toss and blend in remaining vegetables till all ingredients are mixed thoroughly. Can be served immediately or refrigerated to chill and marinate. Will store up to 3 days. Serves 6-8. Posted to JEWISH-FOOD digest Volume 98 #038 by Bella Parnes <bparnes@aabgu.org> on Jan 21, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Parsley and Wheat Salad (Tabbooleh)?
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