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Tabouli is a Lebanese dish from the Eastern Mediterranean, it is light, citrusy and fresh. My mom introduced me to this dish a long time ago and I have been hooked since. One of my family’s favorite places to eat is Joseph’s restaurant near Drumright, Ok. Not only do they serve my favorite tabouli they have the best steak sauce I have ever had the pleasure of tasting. I love Joseph’s food so much my husband took me there to eat before he asked me to marry him. Since I am not able to find tabouli in Boise City, I decided to learn how to make it. I hope you like it as much as me!
- 1 1/2 cup Bulgur wheat
- 3/4 cup Olive Oil
- 3/4 cup Lemon Juice (approximately)
- 3 T finely chopped Parsley (approximately)
- 6 to 8 Green Onions
- 3 Tomatoes (approximately)
- 1 tsp Salt
- 1/2 tsp Pepper
- Rinse bulgur wheat in a fine strainer
- In a bowl combine rinsed bulgur, olive oil and lemon juice. I used the juice of 5 fresh lemons. Depending on your personal taste you can add more or less lemon juice. The bulgur will soak up the oil and juice.
- Chop parsley, green onion and tomatoes then add to bowl.
- Salt and pepper
- Refrigerate for a few hours, preferably over night.
- Taste and correct seasonings
- Serve with wheat thins or crackers
You can eat on this for a couple of days. I think the longer it is in the refrigerator the better it tastes.
Let me know what you think!