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LOCATION: Recipes >> Middle Eastern >> Tabbouli 14

Print this Recipe    Tabbouli 14

Tabbouleh
Yield: Six servings.

1 cup buigur wheat
3 ripe tomatoes, finely chopped
1 cucumber, peeled, seeded and finely chopped
1/2 onion, minced

1/2 cup minced fresh mint
1/2 cup minted fresh flat-leaf parsley
juice of 2 lemons
1/2 cup olive oil
Salt to taste

Place the bulgur in a bowl with cold water to cover and allow it
to soften for 2 to 3 hours. Wrap in a clean kitchen towel and
drain.

Drain excess liquid from the tomatoes and cucumber. In a large
bowl, combine the bulgur, tomatoes, cucumber, onion, mint and
parsley. Add the lemon juice, oil and salt and mix well. Refrigerate
for at least 1 hour.

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