Classic TABBOULEH (CRACKED WHEAT SALAD)
A great side dish that is perfect for surprising friends or family at a dinner party!
Yield
6 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cracked wheat (bulgur)
finely cut |
|
| 1 | cup |
parsley leaves
fresh, finely chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 |
tomatoes
fresh, cored, seeded, chopped |
*
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 3 | tablespoons |
canola oil
or corn oil |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cracked wheat (bulgur)
finely cut |
|
| 237 | ml |
parsley leaves
fresh, finely chopped |
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
tomatoes
fresh, cored, seeded, chopped |
*
|
| 45 | ml |
lemon juice
fresh |
|
| 45 | ml |
canola oil
or corn oil |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Soak the bulgur in 1 cup water for ½ hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
