Tabbouleh

1. 1

   Parsley, tomatoes and onions must be finely minced.

2. 2

   Combine the parsley, tomatoes, and onions.

3. 3

   Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.

4. 4

   Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.

5. 5

   Add the lemon mixture to the salad, mix and refrigerate till serving.

6. 6

   Tabbouleh should be eaten within two days.

* Per serving · 4 servings · Values may vary.

No additional tips available.