Lebanese-style tabbouleh

Yield: 1 servings

Measure 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
\N \N ; tablespoon dried
2½ cup Finely chopped fresh parsley leaves; (preferably
\N \N ; flat-leafed)
½ cup Finely chopped scallion
¼ \N Fresh lemon juice
¼ cup Extra-virgin olive oil
1½ cup Finely diced seedless cucumber
\N \N *available at natural foods stores and
\N \N ; many supermarkets

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.

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