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Tabbouleh

chef.cristian's picture
Ingredients
  Bulgur 4⁄5 Cup (12.8 tbs)
  Boiling water 4⁄5 Cup (12.8 tbs)
  Tomatoes 2 , chopped
  Snipped parsley 4⁄5 Cup (12.8 tbs) (fresh)
  Snipped chives 1⁄3 Cup (4.8 tbs) (fresh)
  Fresh mint 1⁄3 Cup (4.8 tbs), snipped
  Lemon juice 1⁄3 Cup (4.8 tbs)
  Canned chicken broth 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
Directions

To make the SALAD: In a large bowl, stir together the bulgur and water.
Let stand about 15 minutes or until the water is absorbed.
Gently stir in the tomatoes, parsley, chives and mint.
Set aside.
To make the dressing: In a small bowl, stir together the lemon juice, broth, oil and garlic.
Add the dressing to the bulgur mixture.
Gently stir until combined.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Wheat
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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