Tabouleh Recipe – Eats Now

Name: Tabouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 c. cracked wheat; 2 c. cold water; 2 c. chopped parsley; 1/2 c. finely chopped green onions with tops; 1/4 c. finely chopped mint or 2 tsp. dried crushed mint; 1/4 c. olive oil; 2 Tbsp. lemon juice; 1 1/2 tsp. salt; 1/2 tsp. freshly ground black pepper; 2 firm ripe tomatoes; 1/4 c. lemon juice, mixed with 1/2 tsp. salt

Servings: persons

3/4 c. cracked wheat
2 c. cold water
2 c. chopped parsley
1/2 c. finely chopped green onions with tops
1/4 c. finely chopped mint or 2 tsp. dried crushed mint
1/4 c. olive oil
2 Tbsp. lemon juice
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 firm ripe tomatoes
1/4 c. lemon juice, mixed with 1/2 tsp. salt

1
Place cracked wheat in a bowl and cover with cold water.
2
Let soak 30 minutes.
3
Drain and press out moisture.
4
Spread out on clean cloth and allow to dry.
5
Wash parsley.
6
Cut off stalks.
7
Wrap in towel and refrigerate.
8
Put wheat in mixing bowl and add onions. Mix it well (using your hands is the best way to be sure it is well mixed).
9
Add parsley and mint.
10
Beat olive oil with lemon juice and stir in salt and pepper.
11
Add to salad and toss well.
12
Peel, seed and dice tomatoes.
13
Gently stir into salad.
14
Cover and chill at least 1 hour.
15
Very good served with pita bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. cracked wheat, 2 c. cold water, 2 c. chopped parsley, 1/2 c. finely chopped green onions with tops, and more.

Yes, Tabouleh falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tabouleh

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