← Replies in Tabbouleh Salad Recipe

NOTE: this recipe uses FINE bulgur wheat, not the one you have to cook. This was unfortunate, because the latter was all I could find! In the end I cooked up the bulgur and added all the flavourings from this recipe to that. It’s pretty easy to make anyway, but takes a little time to get everything chopped. I thought it might be even better as a warm base for a bowl instead of rice! I did use a little less parsley, since my bunches were massive, and the taste was very good. I will make again, but probably still with the stuff you have to cook!

1 Reply

Marwa Zoubeidi· 18 hours ago

The fine bulgur she uses doesnt need to be cooked. You need to make the salad a few hours (like at least an hour) in advance. The bulgur will soften by absorbing the vinegar and olive oil from the recipe. No need to cook it :)