Travel Tabbouleh

 Reviews (2)        Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       03/02/2010   I made this using Quinoa (cooked in it water and skipped the soaking part) and it came out really refreshing and yummy!         Martha Stewart Member     Rating: Unrated       02/19/2010   I just made this salad

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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 5081_021910_tabbouleh.jpg

Ingredients Ingredient Checklist 1/3 cup bulghur wheat 2 small plum tomatoes, finely chopped, with their juice 1/2 English cucumber, seeded and chopped 1/2 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches) 1 scallion, thinly sliced 2 tablespoons fresh lemon juice 1/2 teaspoon coarse salt 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 tablespoon finely chopped fresh mint

Gallery Read the full recipe after the video.

Recipe Summary Servings: 2 5081_021910_tabbouleh.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

5081_021910_tabbouleh.jpg

Ingredients

1/3 cup bulghur wheat 2 small plum tomatoes, finely chopped, with their juice 1/2 English cucumber, seeded and chopped 1/2 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches) 1 scallion, thinly sliced 2 tablespoons fresh lemon juice 1/2 teaspoon coarse salt 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 tablespoon finely chopped fresh mint

Directions

Soak bulghur in cold water for 1 hour, 45 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.

Stir in tomatoes with juice, cucumber, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Reviews (2)

 Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       03/02/2010   I made this using Quinoa (cooked in it water and skipped the soaking part) and it came out really refreshing and yummy!         Martha Stewart Member     Rating: Unrated       02/19/2010   I just made this salad

Reviews (2)

Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

Martha Stewart Member     Rating: Unrated       03/02/2010   I made this using Quinoa (cooked in it water and skipped the soaking part) and it came out really refreshing and yummy!  

Martha Stewart Member     Rating: Unrated       02/19/2010   I just made this salad

Martha Stewart Member

Rating: Unrated 03/02/2010

I made this using Quinoa (cooked in it water and skipped the soaking part) and it came out really refreshing and yummy!

Rating: Unrated

Rating: Unrated 02/19/2010

I just made this salad

All Reviews for Travel Tabbouleh

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Travel Tabbouleh

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (2)#

All Reviews for Travel Tabbouleh#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Travel Tabbouleh