Tabouli, sometimes spelled tabbouleh or tabouleh, is a cold Lebanese salad made with bulgur wheat, lemon, garlic, tomatoes, mint, and parsley.

Yield 6-8 servings
Time 1½ hours
  • medium bowl
  • wooden spoon
  • plastic wrap
  • 1 c bulgur wheat, dry
  • 1½ c boiling water
  • ¼ c lemon juice
  • ¼ c olive oil
  • 2 cloves garlic, minced
  • 1-1½ t salt
  • black pepper
  • 4 scallions, minced
  • 1 packed c parsley, minced
  • 10-15 mint leaves OR 1-2 T dried mint, chopped
  • 2 medium tomatoes, diced
Directions Put the bulgar in the bowl, cover with water, and let stand until tender, at least 20 minutes.

Add lemon juice, oil, garlic, salt, and pepper and mix well. Cover and refrigerate for at least an hour.

30 minutes before serving, mix in remaining ingredients. Serve cold.

Notes Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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