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Maurice's Tabbouleh

Charlie Youakim

"My dad's famous tabbouleh recipe."
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6 h servings 306 cals
Original recipe yields 8 servings

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  • Prep

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  1. Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
  2. Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
  3. Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.

Nutrition Facts

Per Serving: 306 calories; 14.4 g fat; 41.7 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 684 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to f...

Good! Would recommend using less salt and then increasing the amount per your taste. The two bunches of green onions called for also seems a little excessive to me--I'd start with 1/2 cup (finel...

very tasty! I didn't use fresh parsley because it was pretty bad looking at the market. It was still very good. I break some of the "rules" when it comes to food, so i will say that i also us...

Loved it. Used only one bunch of green onions, and only one Valdalia onion, that was all I had! Still tasted delicious. Lots and Lots of fresh veggies.