TABBOULEH
Provided by Ian Knauer
Categories Gourmet
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Pour 1 cup boiling water over bulgur with 1/4 teaspoon salt in a bowl. Cover and let stand until tender, 20 to 30 minutes. Drain in a sieve, pressing to remove excess liquid.
- Toss bulgur with remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
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Haseb Haaa
[email protected]I'm allergic to bulgur, so I used quinoa instead. The tabbouleh turned out great! I highly recommend this recipe for people with gluten sensitivities.
Hammad Karim
[email protected]This recipe is a waste of time. The bulgur was mushy, and the vegetables were limp. I would not recommend this recipe to anyone.
Tina Kimau
[email protected]I followed the recipe exactly, but my tabbouleh turned out dry and tasteless. I'm not sure what went wrong.
Sir Unofficial
[email protected]This tabbouleh was a bit bland for my taste. I think it needed more lemon juice and herbs. Otherwise, it was a good recipe.
Minki Emmah
[email protected]I'm not a huge fan of tabbouleh, but this recipe was actually really good. The bulgur was light and fluffy, and the vegetables were crisp and flavorful. I'll definitely be making this again.
Lee Perez
[email protected]This tabbouleh is so good! The bulgur is perfectly cooked, and the vegetables are fresh and flavorful. I highly recommend this recipe.
Loveth molly
[email protected]I love this tabbouleh recipe! It's so refreshing and flavorful. I like to add a little extra lemon juice and mint to give it a bit of a kick.
steven niyitegeka
[email protected]This was my first time making tabbouleh, and it turned out great! The recipe was easy to follow, and the results were delicious. I'll definitely be making this again.
Idrissa KOROMA
[email protected]I've made this tabbouleh recipe several times now, and it's always a hit. It's so easy to make, and it's always delicious.
Nomhle Thekwane
[email protected]This tabbouleh recipe is a keeper! The flavors are so fresh and vibrant, and the bulgur is cooked perfectly. I love that it's a make-ahead dish, so I can enjoy it all week long.