| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 8 | servings | |
INGREDIENTS
| 2 | c | Fine or medium grain bulgur |
| 1 1/2 | c | Water |
| 1 1/2 | c | Tomato juice |
| 3/4 | c | Fresh lemon juice |
| 1/2 | c | Extra-virgin olive oil |
| 1 | c | Chopped fresh parsley; to taste (up to 3) |
| 1 | c | Seeded and chopped tomatoes |
| 3/4 | c | Finely chopped carrots |
| 3/4 | c | Finely chopped celery |
| 1/2 | c | Finely chopped green bell pepper |
| 1/2 | c | Finely chopped red bell pepper |
| 1/2 | c | Finely chopped yellow bell pepper |
| 4 | Scallions; chopped (up to 6) | |
| 1/3 | c | Chopped fresh mint; or 2 T. dried (opt.) (up to 2/3) |
| 1 | ts | Salt; or to taste |
| Ground black pepper; to taste |
INSTRUCTIONS
Combine all the ingredients. Cover and refrigerate overnight. Serve cold or at room temperature. Tabbouleh is commonly served with romaine lettuce leaves or pita bread. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”