Tabbouleh (Bulgur, Parsley and Mint Salad)Contributed by: Bob's Red Mill Natural FoodsTabbouleh
DirectionsStep 1In a large bowl, gently mix together all the ingredients, except lemon juice and oil, with a wooden spoon.Step 2Add the lemon juice, toss and chill for 1 hour to blend the flavors.Step 3Before serving, toss again with the oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over the lettuce.Makes 6 Servings. Notes* To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup boiling water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur. |
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Heather July 20, 2012
I can't believe that 1/6th of this is only 190 calories given the massive amount of bulgur. But I could be wrong. I thought it was too grainy and a little bland. I quadrupled the tomatoes and added some extra lemon juice and lots of black pepper, and that helped.
Marty November 18, 2012
I also thought the flavor needed some help. Other tabboulehs I've had had more interesting flavor. Next time I'll add some minced garlic and a little more salt and pepper. |
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