Tabbouleh Skillet Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Cracked wheat | 1 Cup (16 tbs), uncooked | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash of sugar | ||
| Yellow squash | 1 Cup (16 tbs), chopped | |
| Tomato | 1 Cup (16 tbs), chopped | |
Directions
Heat oil in a nonstick skillet over medium-high heat.
Add bulgur and next 3 ingredients; saute 3 minutes.
Add water and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Stir in squash and tomato.
Cover; cook 5 minutes.
Add bulgur and next 3 ingredients; saute 3 minutes.
Add water and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Stir in squash and tomato.
Cover; cook 5 minutes.
Chef
