Eat Like an Egyptian

Mimi & Moohi 's food blog

Tabouleh – Bulgur Salad




1/2 cup bulgur , rinsed and drained
1/3 cup lemon juice (from 2 lemons)
1/3 Cup olive oil
Table Salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves


Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.


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