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Never-Fail Tabouli

Claire Bush

This Middle Eastern side dish looks elegant, but is very simple to prepare. Use the smaller amount of oil for a lowfat, but still flavorful, version. Good with lamb chops or barbecued chicken.



  • 2 cups dry bulgur wheat (in bulk section of most supermarkets)
  • 2 cups boiling water
  • 1/2 cup Italian (flat leaf) parsley
  • 3 Roma tomatoes, diced
  • 1 small cucumber, diced
  • 2 Tbsp. diced fresh mint (optional, but good)


  • 1/4 to 1/2 cup olive oil mixed with 2/3 cup lemon juice, salt and pepper


Boil 2 cups water in saucepan, then slowly add bulgur, cover and remove from heat. Let stand 20-30 minutes, then remove lid and fluff with fork. Add parsley, tomatoes, cucumber, and mint, then toss with dressing.

Chill or serve at room temperature

About The Author: Claire Bush is a freelance writer and author of "Dining in Arizona - 101 Great Places to Eat". She is a working chef in Sun City, AZ.

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