montreal: tabbouleh salad
- Categories
- Salads
- Vegetables
- Canadian
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Bulgur |
| 2 cups | Italian parsley, fine chop |
| 4 | Green onions, chopped |
| ¼ cup | Fresh mint, finely chopped |
| 4 larges | Tomatoes, diced |
| 3 tablespoons | Lemon juice |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Olive oil |
In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together lemon juice, salt and pepper; gradually whisk in oil. Toss gently with bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it stands.
Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada [-=PAM=-] PA_Meadows@...
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