Yields: 7 Servings

Tabouleh (Wheat & Parsley Salad)



In large bowl, soak bulgar in boiling water for 25 to 30 minutes; drain well. Mix parsley, tomatoes and onions. In medium bowl, whisk together vinegar, oil, mint, garlic and pepper. Pour dressing over wheat mixture, tossing to coat well; cover. Refrigerate 2 to 3 hours, stirring occasionally. Store, refrigerated, up to 3 days.
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