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


4 cups

8 cups


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.


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

then toss together when needed.