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Dinner · Middle Eastern · Weeknight
Tabouleh
A bowl worth sitting down for, from the public-domain kitchen — kept the way its author wrote it.
- 25 min hands-on
- 45 min total
- Serves 12
- about $4–7 a serving
- Beef
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 12
- 2 cupsCracked Wheat (bulghur)
- 2 cupsVery Hot Water (or as directed)
- 1Cucumber, chopped
- 2 smallTomatoes, chopped
- 1 bunchGreen Onions, sliced
- ½ cupMint (fresh), chopped
- 2 cupParsley (fresh), chopped
- 1 cloveGarlic, minced
- ½ cupLemon Juice (fresh)
- ¾ cupOlive Oil
- 1 TbspPepper
- 2 tspSalt
Method one step at a time, with timers in the app
- Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.⏱ 30 min
- Drain any excess water, if necessary, and squeeze dry.
- Combine the salad ingredients (all but the oil, lemon juice, salt and pepper dressing ingredients) in a medium bowl.
- Mix the dressing ingredients together and stir into the salad mix
- Serve chilled or at room temperature.
Allergens, with the fine print read
- ⚠Contains gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.