REC Tabbouleh Salad By Judy Shortsleeve This recipe is from Executive Chef Anthony Cole from the Chatham Bars Inn in Chatham, MA. He serves the tabbouleh salad with grilled asparagus and cucumber yogurt. Tabbouleh Salad 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseSide Dishes Servings 6servings Servings 6servings Tabbouleh Salad 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseSide Dishes Servings 6servings Servings 6servings Ingredients 2cups bulgur wheat 4cups water 1/2cup flat parsleychopped 1/2cup fresh mintchopped 1/2cup fresh lemon juicepulp removed 1cup tomatoesdiced with no seeds or insides 1/2cup red onionspeeled and minced salt & pepper to taste Servings: servings Instructions Combine bulgur wheat and water in a bowl and store in refrigerator overnight. Combine bulgur wheat with remaining ingredients. Mix thoroughly and allow to sit for two hours for best results. Share this Recipe Related Posts: Author Judy Shortsleeve Comments are closed.