Tabbouleh (a Lebanese appetizer) from The New New York Times Cookbook by Craig Claiborne and Pierre Franey
- scallions
- mint
- parsley
- tomatoes
- olive oil
- bulghur
- bottled lemon juice
Where’s the full recipe - why can I only see the ingredients?
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.