Lebanese-style tabbouleh
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Bulghur* |
| 2 | cups | Water |
| ⅔ | cup | Minced red onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground allspice |
| ½ | cup | Finely chopped fresh mint leaves or 1; crumbled |
| ; tablespoon dried | ||
| 2½ | cup | Finely chopped fresh parsley leaves; (preferably |
| ; flat-leafed) | ||
| ½ | cup | Finely chopped scallion |
| ¼ | Fresh lemon juice | |
| ¼ | cup | Extra-virgin olive oil |
| 1½ | cup | Finely diced seedless cucumber |
| *available at natural foods stores and | ||
| ; many supermarkets | ||
Directions
Put bulghur in a heatproof bowl. Bring water to a boil and pour over bulghur. Let bulghur stand 1 hour.
While bulghur is soaking, in a large bowl stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulghur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using.
Toss salad well and season with salt and pepper.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9187 Converted by MM_Buster v2.0l.