Monday, November 9, 2009


i've been eating the heck out of store-bought tabbouleh (from trader joe's), so i thought i'd try making my own. very easy to do, but prepping the parsley is a little time consuming. bulgur can be found in the bulk bins at whole foods (pretty affordable way to buy your grains!) this recipe is adapted from mark bittman's tabbouleh recipe in "how to cook everything vegetarian" (he used more olive oil & scallions instead of red onion). 


½ cup bulgur
¼ cup extra virgin olive oil (or more as needed)
¼ cup freshly squeezed lemon juice
salt and freshly ground black pepper
2 cups chopped parsley, leaves and small stems only
1 cup chopped fresh mint leaves
½ cup finely diced red onion
 several cherry tomatoes, chopped into small pieces

1) soak the bulgur in almost-boiling water until tender, 30-45 minutes. Drain well in a sieve, squeezing out as much water as possible. Toss the bulgur with the oil and lemon juice and season with salt & pepper.
2) Add the parsley, mint, onion and tomatoes and toss gently. 

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