Lisa Farmer: Tabouleh Salad

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Tabouleh Salad


  • 2 cups bulgur
  • 2 cups boiling water
  • 1 cucumber, chopped
  • 1 small tomato, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup fresh mint, chopped
  • 2 cups chopped fresh parsley
  • Sprinkle granulated garlic


  • 1/2 cup fresh lemon juice
  • 1 tablespoon olive oil
  • Black pepper & salt to taste

1. Pour hot water over bulgur and let stand until water is absorbed, about 30 minutes.
2. Combine the rest of the ingredients in a large bowl and mix well. Serve immediately or chill for future use, up to 3 days.

Serves 8 (serving size 1 cup)


Material funded by Menorah Legacy Foundation and USDA SNAP.  USDA is an equal opportunity provider.  SNAP provides food assistance to people with low income.  For information, call local SNAP office.

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