"k0278"
(k0278-0) tabouleh
globe magazine, sheryl julian:

3/4
3/4
 c
c
fine bulghar
lemon juice
 mix and let sit for 5 min or so until
grain absorbs the juice
2
1/2
1
1
2
-
 bch
bch
ea
bch
ea

flat parsley, chopped
mint, chopped
red bell pepper, chopped
scallions, chopped
plum tomatoes, chopped
salt, to taste
 mix in





3/4
 c
olive oil
 drizzle on top
  • fluff the mixture to mix in the oil, and serve



"k0278"
(k0278-1) tabouleh
armenian memorial church cookbook:

1
-
 c

 fine bulghur
water to cover
 soak for several hours; all water
should be absorbed
1
4
1
1
 ea
ea
ea
ea
 bunch scallions
tomatoes
cucumber
bunch parsley or mint
 chop fine and add



4
4
-
-
 T
T


 olive oil
lemon juice
salt to taste
pepper to taste
 add and mix



  • serve as a side dish or appetizer; it's a filling salad