I didn’t include a recipe for tabbouleh in the Thursday Night Menus, because I was trying to make it a quicker meal.  This is a traditional Tabbouleh recipe:


  • 3/4 cup bulgur wheat
  • 2 cups snipped parsley
  • 4 tomatoes, chopped
  • 3 green onions, chopped (with greens)
  • 2 tbsp snipped fresh mint
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 to 1 tsp salt (according to taste)
  • fresh ground pepper to taste

glass bowl

Cover wheat with boiling water and let sit for 1 hour.  While it’s soaking, prepare vegetables.  Drain wheat completely, pressing out as much water as possible.  And then do it again 🙂 .  Add wheat and vegetables together.  Mix oil, juice, salt and pepper together and pour over wheat and vegetables and toss well.  Let stand for 1 hour in refrigerator to let flavors meld together.

That’s the traditional version.  I often eat in a Middle Eastern restaurant in Los Angeles that serves a strictly wheat free version.  It’s wonderful.  Light, fresh and the lemon really pops without the wheat.  And that’s the one I make at home.

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