Tabouli Salad Recipe

13 May


Fresh flat-leaf parsley (about 2 bunches) finely chopped

4 large tomatoes, finely chopped

6 green onions, finely chopped

1/3 cup olive oil

3 lemons, freshly juiced

1 cup boiled water

1 cup bulgur wheat

Salt & pepper to taste 

Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Cover the bowl so the steam is unable to escape. Set aside until cool.

Finely chop the parsley, green onions and tomatoes and place them into a separate large salad bowl. Pour the lemon juice and olive oil over the salad mixture, add black pepper and salt and mix well. Mix in the bulgur wheat.

For best results, cover the tabouli and refrigerate for 30 minutes or store in the fridge up to 2 or 3 days. Enjoy

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