Servings: 4-6

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Frieda’s Finest Tabouleh


2 heads Frieda’s Belgian Endive
1/2 cup fine bulgar (cracked wheat)
3 medium sized fresh tomatoes, chopped
1 cup chopped green onion
1 1/2 cups chopped parsley
2 tablespoons Frieda’s Fresh Mint
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


Separate leaves of endive, rinse in cold water, dry and refrigerate. Wash the bulgar, cover with hot water and let stand 30 minutes. Drain and squeeze dry. Mix the tomatoes, onions, parsley and mint. With a spoon, beat in the oil, lemon juice, salt and pepper. Mix in the wheat until well blended. Serve in Belgian endive leaves.