Chef Don’s Kitchen Recipe File  
RECIPE NAME: Taboulleh Original Date:
DIRECTORY: Salads 3/23/96
    Revision Date:
    4/15/96
Sensitivity:  

Ingredients

4 cups

8 cups

Specs
Bulgar wheat 1 cup 2 cups  
boiling water 1 cup 2 cups  
tomato, diced ¼" 1 cup 2 cups  
Italian parsley, chopped ½ cup 1 cup  
green onion, chopped ½ cup 1 cup  
mint, chiffonade ¼ cup ½ cup  
salt mix 3:1 1 tsp 2 tsp  
black pepper, fresh ground fine ¼ tsp ½ tsp  
olive oil ¼ cup ½ cup  
lemon juice, fresh ¼ cup ½ cup  
       

Pour boiling water over Bulgar in deep half pan.

Let sit at room temperature for 1 hour until water is absorbed and Bulgar is tender.

Drain off any excess water.

Combine soaked Bulgar with remaining ingredients. Toss well to combine.

Note:

Tabouleh is best when tossed fresh. You can soak Bulgar and make a "kit" of other ingredients,

then toss together when needed.