Here is my recipe for tabouli, adapted from a recipe I found online:

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoons salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon dried mint flakes
  • 1 15-oz. can of chickpeas
  • 2 medium tomatoes, chopped
  • 1/2 cup scallions, chopped
  • 1 cup fresh parsley, chopped
  1. Combine bulgur, boiling water, and salt in a bowl.
  2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
  3. Add the lemon juice, olive oil, garlic, and mint, and mix thoroughly.
  4. Cover and refrigerate for at least 3 hours.
  5. Add the chickpeas, tomatoes, scallions, and parsley, and mix gently.

Note: I find it easiest to roughly chop the scallions and parsley, and then run them through my food processor.

I’m really looking forward to a couple months from now when I will have homegrown tomatoes, scallions, parsley, and mint with which to make tabouli!


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