Tabouli

1. 1

   Pour boiling water over bulgar.

2. 2

   Cover and let sit until water is absorbed (time will depend on how fine the grind is).

3. 3

   To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems.

4. 4

   Spin or pat the leaves to remove excess water, and chop finely.

5. 5

   (I use a Pampered Chef chopper).

6. 6

   Dice tomatoes.

7. 7

   Combine bulgar, chopped parsley, diced tomatoes, and chopped olives in large bowl.

8. 8

   Whisk together olive oil and lemon juice.

9. 9

   Pour dressing over other tabouli ingredients and mix well.

10. 10

    Cover and refrigerate for at least an hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.