Tabbouli #05
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fine bulgur; soaked in cold water for 20 minutes |
| 1 | Medium-sized onion -or- | |
| 4 | Scallions; or more, finely chopped | |
| 1½ | cup | Parsley; finely chopped |
| ¼ | cup | Fresh chopped mint |
| ¼ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| Salt | ||
| 2 | Romaine lettuce hearts; separated into leaves | |
| 2 | Medium-sized tomatoes; cut in wedges | |
Directions
Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly.
Taste and adjust the seasoning. Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with the lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop up the salad.
One may also add to the salad: finely chopped tomatoes, cucumber or green pepper.
We made this salad last summer with the parsley and mint from our garden.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .