RECIPE
12 INGREDIENTS3 STEPS2HR 15MIN

Tabbouleh

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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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Parsley. It's always used as a supporting ingredient, it's never the star. That is, unless you're talking about Tabbouleh. It's full of flavor and healthy! Source – Classic Lebanese Cuisine by Kamal Al-Faqih

2HR 15MIN

Total Cooking Time

12

Ingredients
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 1/2 cups
Fresh Parsley , finely chopped
1 cup
Tomatoes , diced
1/3 cup
Scallions
white and green parts finely chopped
2 Tbsp
Fresh Mint , finely chopped
1/4 cup
1/2 tsp
1 pinch
1
Lemon , zested
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Directions

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Step 1
In a large bowl, combine the Fresh Parsley (2 1/2 cups) , Tomatoes (1 cup) , Scallions (1/3 cup) , Fresh Mint (2 Tbsp) , and Bulgur Wheat (1/4 cup) and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.
Step 2
Once the bulgur has softened, zest the and juice the Lemon (1) . Add the Lemon Juice (3 Tbsp) , Olive Oil (1/4 cup) , Salt (1/2 tsp) , Granulated Sugar (1 pinch) , Paprika (1 pinch) , Ground Black Pepper (1 pinch) , and lemon zest. Mix well.
Step 3
Serve chilled or at room temperature.

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