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Ingredients
| Italian parsley: 3 cups |
| fresh peppermint: 1/2 cup |
| green onions - spring or scallion: 5 whole onions |
| red tomatoes: 4 |
| bulgur wheat: 1 cup |
| allspice: 1/2 tsp |
| lemon juice: 1/2 cup |
| jalapeno peppers: 1/2 whole pepper (optional) |
| olive oil: 5 Tbl |
| salt |
| black pepper |
Tabouli
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Rinse bulgur several times then soak in cold water for about 20 minutes then drain in a sieve.
- Clean Parsly and remove stems (you want mostly leaves).
- Chop parsley leaves, mint leaves, finely.
- Cut green onions with green into 1/4" lengths.
- Chop tomatoes to a small dice.
- Put drained bulgur and tomato in a large mixing or serving bowl.
- Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley and optional minced jalepeno.
- Toss well, let rest in refrigerator a few hours or over night, toss occasionally.