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Jordan 2016 - Recipes


Makes 3 cups or 6 servings.

½ cup finely crushed bulgur
1 cup water
1 cup finely chopped fresh parsley
½ cup chopped onion
1 to 2 medium fresh tomatoes, chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

1. Soak bulgur in water for 1 hour.
2. Drain well. Add vegetables.
3. Mix lemon juice, olive oil, salt and pepper. Add to salad. Toss lightly to coat ingredients.
4. Refrigerate for 24 hours.

Note: Tabbouleh has as many variations as spellings. Try using 1½ tablespoons each of vinegar and lemon juice in place of 3 tablespoons lemon juice. For a change, add 1 cup chopped cucumber and/or 1 chopped green pepper or 2 tablespoons fresh mint (1 tablespoon dried mint) or your favorite herbs such as basil or garlic. Tabbouleh keeps so well in the refrigerator, you may prefer to double the recipe.

Jordan 2016 - Recipes

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