1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2 tsp salt - combine and cover, let sit 20 minutes (i cooked my bulgur risotto style w/ vegetable broth by sauteeing diced yellow onions then adding the bulgur and a bit of the broth at a time. also, after it’s cooked, let it cool first then add rest of the ingredients.) 1/4 cup fresh lemon juice1 T crushed chopped garlic1/2 cup chopped scallions1/4 cup olive oil2 medium diced tomatoes1 PACKED cup fresh chopped parsleyfresh black pepper [to taste]Optional: chopped cucumber My friend Margaret passed this tabouleh recipe on to me and my god, it was incredible. This is what I stuck with. Her recipe had a little more options but when I pared it down these seemed the essential ingredients and gave us a wonderful flavor. 

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2 tsp salt - combine and cover, let sit 20 minutes (i cooked my bulgur risotto style w/ vegetable broth by sauteeing diced yellow onions then adding the bulgur and a bit of the broth at a time. also, after it’s cooked, let it cool first then add rest of the ingredients.)

1/4 cup fresh lemon juice
1 T crushed chopped garlic
1/2 cup chopped scallions
1/4 cup olive oil
2 medium diced tomatoes
1 PACKED cup fresh chopped parsley
fresh black pepper [to taste]
Optional: chopped cucumber

My friend Margaret passed this tabouleh recipe on to me and my god, it was incredible. This is what I stuck with. Her recipe had a little more options but when I pared it down these seemed the essential ingredients and gave us a wonderful flavor. 

  1. saintmilano reblogged this from vgnsht and added:
    love tabouleh! fdasodfhaslkfjhalsdjf
  2. vgnsht posted this