Maurice's Tabbouleh

Maurice's Tabbouleh

1 Review 1 Pic
  • Prep

    1 h
  • Ready In

    6 h
Charlie Youakim
Recipe by  Charlie Youakim

“My dad's famous tabbouleh recipe.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Review (1)

Rate This Recipe
Volleyballmom
0

Volleyballmom

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 fill in. Like the cucumbers. I wasn't sure what kind I was supposed to use. I ended up with an extra large garden cucumber and peeled and seeded it. Not sure if I was supposed to or not. Same with the tomato. There seemed to be an awful lot of juice coming out with the seeds included so I used one with seeds and one without. When it says 2 bunches, I guess it would be a different outcome if you had small bunches as opposed to large. I had really huge bunches so I only used one. I wished the measurement was in cups because I am such a tabbouleh newbie. Regardless, hubby and I enjoyed it and was happy to use all of my CSA veggies. We did a cheers to Maurice with dinner. Thanks for sharing your dad's recipe Charlie. I will make it again. My pic will be included in Sept 2013 Faceless Frenzy. :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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Alternative Tabbouleh (Tabouli)