Tabbouleh (Bulgur Wheat and Parsley Salad)
- 1 cup fine or medium bulgur wheat
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1/8 tsp cinnamon
- 1/8 tsp ground or grated nutmeg
- 4-5 mint leaves, to taste, finely chopped
- 1 cup diced tomato
- 1 cup chopped flat-leaf parsley leaves
- 1 teaspoon kosher salt
- 2-3 large scallions, finely sliced (white and green parts)
- Fresh ground pepper, to taste
- This recipe is vegan
- Produce
- Flat-leaf parsley, leaves (1 cup)
- Lemons, Juice of (2)
- Mint, leaves (4)
- Scallions, large (2)
- Tomato (1 cup)
- Cooking & Baking
- Cinnamon (1/8 tsp)
- Kosher salt (1 teaspoon)
- Nutmeg, ground or grated (1/8 tsp)
- Olive oil, extra virgin (1/4 cup)
- Pepper, Fresh ground (1)
- Pasta & Grains
- Bulgur wheat, fine or medium (1 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Published October 6, 2011 (1 year ago).
4 people saved this recipe.
