Tabbouleh Recipe

Proclaimed by all who have eaten it as the best tabbouli they have ever tasted.
Tabbouleh picture




 Bulghur2 Cup (32 tbs) (Fine)
 Boiling water2 Cup (32 tbs)
 Green onions1 Bunch (100 gm), sliced very fine
 Onion1 Medium, chopped very fine
 Parsley1 Bunch (100 gm), stems removed, chopped finely
 Fresh mint leaves1 Bunch (100 gm), finely chopped
 Tomatoes/2 cups cherry tomatoes, quartered2 Large, chopped very small
For dressing
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Lemons2 , juiced
 Tamari1 Tablespoon
 Cayenne pepper1 Dash
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 311 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 239.3 mg10%

Total Carbohydrates 51 g17%

Dietary Fiber 14 g56.1%

Sugars 3.8 g

Protein 9 g18.2%

Vitamin A 66.3% Vitamin C 100.5%

Calcium 12.1% Iron 21.8%

*Based on a 2000 Calorie diet


Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5-10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint and tomatoes and mix well.
Finally, add the dressing ingredients one at a time.
Mix all ingredients thoroughly, chill in refrigerator and toss once again before serving.

Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com