A big container of tabouli is pretty much a constant fixture at the Feferdome. It’s healthy and so yummy- just great, bright flavors. Give it a shot, people!

1 Cup Bulgur wheat (I like Arrowhead Mills)

1/2 Cup boiling water

1 teaspoon table salt

1/4 Cup lemon juice

1/4 Cup EVOO

1 pint cherry tomatoes- halved, sprinkled with 1/2 t salt and set over colander to drain for 30 min

2 cucumbers- peeled, seeded and diced

2 Cups mint- washed, picked, and minced

3 Cups parsley – washed, picked, and minced

  1. Pour boiling water over tabouli mixed with salt. Cover with Saran and let sit on counter for 30 min.
  2. Stir in lemon juice and olive oil. Cover and rest in fridge for 2-3 hours.
  3. While tabouli is resting, prep your veggies (tomatoes, cucumbers, parsely and mint).  I cut my tomatoes and cucs by hand, but process the mint and parsley in the food processer.
  4. Once tabouli is fully rested, stir in all veggies and let marinate at least 30 more minutes (in fridge or in counter). Adjust seasoning with S&P and serve!

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