Montreal: tabbouleh salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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@...