8 ounces bulgur
1 1/4 quarts water
1 pound fresh tomatoes, seeded and diced
6 ounces cucumbers, peeled and chopped
6 ounces red onions, finely chopped
2 ounces chopped fresh parsley
1/2 ounce mint leaves, coarsely chopped
1 1/4 cups fresh lemon juice
1/2 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons granulated sugar
Servings: 50
1. Combine bulgur and water in large mixing bowl. Let stand at least 2 hours. Drain well.
2. Add tomatoes, cucumbers, onions, parsley and mint to bulgur.
3. Blend lemon juice, oil, and spices. Pour over bulgur mixture. Toss to blend. Cover.
4. Refrigerate for at least 12 hours before serving. Keeps well.
Notes: Salad oil may be substituted for olive oil. Mint leaves may be omitted for plain Tabouli.
1 1/4 quarts water
1 pound fresh tomatoes, seeded and diced
6 ounces cucumbers, peeled and chopped
6 ounces red onions, finely chopped
2 ounces chopped fresh parsley
1/2 ounce mint leaves, coarsely chopped
1 1/4 cups fresh lemon juice
1/2 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons granulated sugar
Servings: 50
1. Combine bulgur and water in large mixing bowl. Let stand at least 2 hours. Drain well.
2. Add tomatoes, cucumbers, onions, parsley and mint to bulgur.
3. Blend lemon juice, oil, and spices. Pour over bulgur mixture. Toss to blend. Cover.
4. Refrigerate for at least 12 hours before serving. Keeps well.
Notes: Salad oil may be substituted for olive oil. Mint leaves may be omitted for plain Tabouli.
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