Tabbouleh (Tabbooli)


Soaking time: 2 hours
Preparation time: 10 minutes

Makes: 5 - 6 servings





  1. Separate the romaine leaves, wash and let them drain dry.
  2. Then soak the bulgar in water for 2 hours. Drain and squeeze out excess water.
  3. Add tomatoes, onions, mint, parsley, salt and pepper. Mix well.
  4. Whisk together a dressing with the lemon juice and olive oil.
  5. Add the dressing to the tabbouleh and mix.
  6. Serve the tabbouleh on lettuce leaves.

You can make the tabbouleh the night before serving it.
Keep it covered in the refrigerator. This helps the flavors blend.


From a recipe donated by Dorothy Clemens, Berkeley CA, November, 2006.

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