- 2 cups coarse bulgur, rinsed and drained
- 2 cucumbers, diced small
- 2 large tomatoes, diced
- 2 bunches fresh parsley leaves, chopped
- 2 bunches green onions, finely chopped
- 2 yellow onions, cut into small dice
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1 lemon, juiced
- 3/4 tablespoon salt
- 1/2 teaspoon ground black pepper
- Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
- Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
- Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.
09/15/2019
recipepes.com
maurice's tabbouleh, recipe
PT15M
PT1H
5
455 calories
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