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Tabbouleh
Course:
dinner, lunch, Salad, side, Snack
Servings:
2
Author:
Wanda Baker
Ingredients
1 1/2
cups
cooked and cooled bulgar wheat
1
parsley bunch
chopped
3
green onions
sliced thin
1/4
cup
mint
fresh & chopped
1 to
mato
diced
1/2
cup
cucumber
diced
Instructions
Place all ingredients into a bowl and mix.
Pour on dressing and toss once more. Taste and adjust seasonings if necessary.
Notes
To make dressing whisk together 1/4 cup olive oil, juice from two lemons, pinch of pepper and a good pinch of salt.