The Best Tabouli

Based on a recipe I got out of a Moosewood Cookbook some thirty years ago! Still make it. Thank you Moosewood

1 C bulgar (or mix with dry cous cous or even just use cooked rice if that’s what you got.)

1.5 C boiling water (for dry ingrediants)

1.5 tsp salt (optional)

Add the above together and let sit 20 minutes at least – to cook the bulger/cous cous.

Mix the following:tabouli

1/4 C fresh lemon or lime juice

1 heaping tsp crushed, minced fresh garlic

.5 C chopped scallions (or red onions, shallots, chives any mild onion)

.5 tsp dried mint – 2 tsp chopped fresh mint

1/4 good olive oil


Add the above mix to bulgar and let sit 2-3 hours at least.

Add before serving:

2 med tomatoes or a pack of cherry or grape tomatoes

1 C chopped, packed parsley


.5 C cooked chickpeas

.5 C coarsely grated carrot

1 green pepper

1 cucumber

1 summer squash