Tabbouleh 2

Yield: 1 servings

Measure Ingredient
\N \N Consider this recipe as a jumping off point for endless improvisation.
\N \N Tiny cooked shrimp, tofu, a bit of crumbled feta cheese, strips of red
\N \N Sweet bell pepper or a few anchovies, for example would all be flavourful
\N \N Additions. 9 servings.
2 cups Bulgur
\N \N « cup chopped fresh parsley
\N \N ¬ cup chopped fresh mint
4 eaches Scallions, chopped
2 mediums Tomatoes, seeded and chopped into ¬\" dice
1 each Cucumber, peeled and chopepd into ¬\" dice
3 tablespoons Olive oil
3 tablespoons Fresh lemon juice
1 teaspoon Salt
\N \N ¬ tsp. pepper
\N \N « tsp. cumin

In a large bowl, soak the bulgar in 4 cups of boiling water for 30 minutes. Drain in a fine-mesh sieve, pressing out as much water as possible. Place in a large salad bowl. 2. Add the parsley, mint, scalion, tomatoes and cucumbers. Mix well to blend. 3. In a small bowl, combine the olive oil, lemon juice, salt, pepper and cumin.

Whisk until combined. Pour over the bulgur mixture and toss to mix evenly. From "Great Grains" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 01-25-95

Similar recipes