Tabouli salad from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America's Best-loved Restaurants by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peppercorn and lemon marinated feta; Tofalafels; Spanakopita bites; Vegan spinach-artichoke heart dip; Classic hummus; Russian eggplant spread; Herbed chèvre spread; Creamy herbed potato soup; Tomato, cucumber, and artichoke heart salad

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

  • louie734 on September 09, 2014

    I really like the ratio of lemon juice to olive oil in this salad, it's nice and tart. I've made this twice now and the first time thought the boiling-water method was a bit too fussy and never really got the bulgur cooked enough. The next time I added the bulgur, salt, and garlic to about 1 1/2 c boiling water, reduced heat, and simmered for about 5 minutes, then turned off the heat and kept the lid on till it was done the way I wanted, about 10-15 minutes more. I did drain off extra water both times. The tabouli keeps better without the cuke and tomatoes, so I served this with cucumber-tomato salad which was stored separately. In the quantity we ate it, this recipe only served 4, not 6.

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