Tangy tabbouleh from Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony

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Accompaniments: Lemon oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • NMRSmith on March 22, 2024

    This is hands-down the best tabbouleh recipe I've ever made, or eaten. I made it as written. The key, of course, is the quality of the ingredients: everything must be fresh. I've been snacking on this for a few days, and the only cautionary note I'd make is not to make too much: I'm the only one eating it, and the bulgur is starting to soften a bit too much on the third day.

  • lorloff on December 13, 2021

    This was great. I have been making tabboluleh for years. I had some great farmers market parsley and cilantro and I wondered if I could make tabbouleh could be made with parsley and cilantro. This recipe was perfect and fantastic. We did not have fresh mint so I added extra scallions. Really delicious will make again.

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