Tabbouleh ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Bulghur |
| 3 | mediums | Tomato, finely chopped |
| 1 | cup | Parsley, finely chopped |
| 1 | cup | Onion, finely chopped |
| ⅓ | cup | Lemon juice, fresh |
| 2 | teaspoons | Salt |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Mint, finely cut |
| Romaine lettuce leaves (opt) | ||
Directions
Place the bulghur in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until completely dry.
Drop the bulghur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.
Just before serving, stir in the olive oil and mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.
"Time Life Series: Middle Eastern Cooking" circa 1969. Posted by Earl Cravens.
Submitted By MARK SATTERLY On 06-05-95