Ingredients
Servings
- bulgur wheat, 240 ml1 cup
- fresh parsley, 480 ml; fresh; finely chopped2 cup
- tomato, large; diced with seeds discarded1
- green onions, 240 ml; chopped1 cup
- extra virgin olive oil, 80 ml1/3 cup
- fresh lemon juice, 120 ml; freshly squeezed1/2 cup
- salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Boil 2–3 cups of water
Once water comes to a boil, add bulgur wheat and remove from heat. Let cool.
Drain the bulgur wheat, and mix wheat with all other ingredients.
Refrigerate.
Region evidence: dish name (regional dish) — Dish name matches “tabb?oul[ée]h?|taboulé” (region-level dish)
