Montreal: tabbouleh salad

Yield: 4 Servings

Measure Ingredient
⅓ cup Bulgur
2 cups Italian parsley, fine chop
4 \N 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@...

Similar recipes