I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011


1 C bulgar wheat
1 1/2 C chicken stock, boiling
1/4 C lemon juice
1/4 evoo
1 1/4 tsp salt

1 1/4 tsp salt
1 C scallions, minced (white and green)
1 C fresh mint, chopped
1 C flat leave parsley, chopped
1 hothouse (English) cucumber, unpeeled, seeded & diced
2 C grape tomatoes, halved
1 tsp pepper
feta cheese

Mix first group of ingredients and set aside for about an hour.

Add the rest of the ingredients, mix well and serve or cover and refrigerate.  Flavor improves with time.

(Lentils or chickpeas can always be added to tabbouleh.)

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