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Nutrition Facts
Serving Size 1 (231g) Recipe makes 6 servings
Calories 210
Calories from Fat 164		(78%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 401mg		16%
Potassium 291mg		8%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 2.8g	11%
	Sugars 2.5g
Protein 2.2g		4%
detailed view... how is this calculated?

Tabouli

Recipe #9183 | 2 hours | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Gay Gilmore
May 30, 2001

I think it is best the next day! Adapted from the original Moosewood cookbook

SERVES 6 -8 (change servings and units)

Ingredients

1 cup Bulgar wheat
1 1/2 cups boiling water
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic
pepper
4 scallions, finely minced
1 cup minced parsley, packed
10-15 mint leaves, minced
2 medium tomatoes, diced or 4 roma tomatoes,diced
1 cucumber, seeded and minced

Directions

1
Put the wheat into the water and soak for 30 minutes until reconstitued.
2
Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3
Chill for 30 minutes.
4
Before serving, add the rest of the ingredients.
5
Mix and serve.

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Featured Reviews for This Recipe

From: MathMom.calif

On Jan 10, 2008

I made this tonight from the New Moosewood Cookbook. However, I used only 1/4 cup olive oil and no cucumber. It is a pretty good tabouli recipe. Enjoyable and will probably make again...

1 person found this review helpful

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From: Cookie1976

On Jun 20, 2006

Delicious, healthy and refreshing! I substituted fresh lime juice for the lemon juice and fresh cilantro for the parsley. I also soaked the bulgur for 2 hours before adding the rest of the veggies and serving. Fantastic!

1 person found this review helpful

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From: Rob King

On Mar 1, 2004

This was easy to make, so don't let the 2 hour prep time scare you away. Contrary to an earlier review of this recipe, my bulgur wheat actually absorbed more than cup and a half of water. But I used that review, and poured the boiling water into the wheat rather than the other way around to make sure that I wouldn't have soup. I also used less oil, about 1/3 of a cup, because using lots of any fat, even a good one like olive oil, isn't my style. I chose this Tabouli recipe because Moosewood cookbooks have never steered me wrong.

3 people found this review helpful

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From: Sweet Baboo

On Sep 6, 2006

I made this recipe as written, and we enjoyed it very much, but next time I will reduce the olive oil by half....very makeagainable.

2 people found this review helpful

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