Tabouleh Recipe teaspoon lemon zest cup lemon juice cup olive oil teaspoon black pepper coarsely ground teaspoon salt cup bulgur wheat red onion finely diced ounces curly parsley Lebanese cucumbers about 5 ounces, cubed ripe tomatoes about 8 ounces, cubed
A great recipe from Quorn UK: Moroccan spiced mince with couscous Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Are You Making Tabbouleh the Wrong Way?: No, that's not a typo in this recipe, the ratio of parsley to barley — an astounding 6 cups of finely chopped parsley to a mere cup of uncooked barley — is correct.