Tabouleh
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon black pepper coarsely ground
- 1 teaspoon salt
- 1/4 cup bulgur wheat
- 1/2 red onion finely diced
- 5 ounces parsley I prefer flat-leaf, but curly works too
- 2 Lebanese cucumbers about 5 ounces, cubed
- 2 ripe tomatoes about 8 ounces, cubed
- This recipe is vegan
- Produce
- Lebanese cucumbers about 5 ounces (2)
- Lemon, zest (1 teaspoon)
- Parsley i prefer flat, leaf (5 ounces)
- Red onion (1/2)
- Tomatoes about 8 ounces, ripe (2)
- Cooking & Baking
- Black pepper, coarsely ground (1/4 teaspoon)
- Olive oil (1/4 cup)
- Salt (1 teaspoon)
- Pasta & Grains
- Bulgur wheat (1/4 cup)
- Drinks
- Lemon juice (1/4 cup)
Preparation
Read recipe preparation on norecipes.com
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Recipe Stats
Published April 7, 2012 (10 months ago).
212 people saved this recipe.
