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Halal & Healthy:

RECIPES

TABOULEH

    2/3 cup  bulgur wheat
    1/2 cup fresh mint, chopped
    1-1/2 cups fresh parsley, chopped
    1 large tomato, diced
    1 medium cucumber, peeled, seeded and diced
    2/3 cup green onions, chopped
    1/4 cup extra virgin olive oil
    1/3 cup fresh lemon juice
    pinch of salt


Soak bulgur wheat in cold water for 2 hours (or as directed
on package). Drain well, squeezing out any excess water.
Mix all ingredients together in large bowl. Cover and chill.
Serve tabouleh mounded on a bed of lettuce, accompanied
by extra lettuce leaves, lemon wedges and warm pita bread.

Christina Al-Sudairy


If you have one recipe which is your, please send us with permission to share with others: kitchen@soundvision.com

 

 


Your Comments

Luke Murphy, Launceston, Australia - wrote on 2/5/2010 10:17:39 PM
Rating: Rating

Comment: this recipe is great with kebabs cooked on the BBQ wrapped in Mountain Bread. Yummo :)


nisey9, Auckland, NZ - wrote on 1/24/2010 12:50:47 AM
Rating: Rating

Comment: Very nice recipe. I too used only 1/2 cup of bulghur wheat and it tasted lovely. 1 cup Italian parsley suited me too as well as 1/2 cup spring onion. Wonderful recipe. Will keep this to try again.


nik, cos cob ct - wrote on 9/13/2009 3:09:01 PM
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Comment: very tasty. You can substitute quinoa for the bulghar and it is great


Anthony, Armenia - wrote on 2/21/2006 6:43:28 AM
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Comment: Turkish food is delish this is a must. Also try putting this onto of pitta bread with fresh lemon and yogurt.


Mr. Fussy, Cambridge, MA, USA - wrote on 8/11/2005 4:25:44 PM
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Comment: If you want to take this up a notch use quartered grape tomatos, they are usually sweeter. Also, crush a clove or two of garlic into the oil and let it infuse while the bulghur is soaking. Serve with a side of hummus and this is just a phenomenally tasty, simple and satisfying dish.


Pramod, New York - wrote on 8/7/2005 1:02:47 PM
Rating: Rating

Comment: Very good, we have a similar salad in Indian cusine called KACHUMAR, but your ingridient is better so it makes a great Tabouleh.


dave russo, tampa, florida - wrote on 3/2/2005 9:50:39 PM
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Comment: having traveled much the americas and far east, my impression is still... that wonderful food is the greatest gateway to appreciating your neighbor...your future friend!


Rozina, UAE - wrote on 2/2/2005 1:49:29 AM
Rating: Rating

Comment: All you need to do is decrease the quantiity of bulghur to 1/2 cup and I sure the real taste of Tabouleh will be achieved. Infact I even added one small tomato extra and it turned out excellent. Thanks for the lovely recipe.


Linda C., El Cerrito, CA - wrote on 10/9/2004 12:55:12 PM
Rating: Rating

Comment: I haven't tried it yet. I was looking for a recipe and found several on-line. This one was nice and clear and sounds simple (almost). I just have a question for Christina -- how do you squeeze extra water out of the bulghur? Are you draining it in a dish towel? Thanks for sharing your recipe! Linda


Maria Waters, UK - wrote on 7/15/2004 4:12:08 PM
Rating: Rating

Comment: Nice and simple but people think you have spent ages. Very tasty.


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