A refreshing salad from Lebanon, tabbouleh is traditionally eaten by scooping it up with lettuce leaves.
Serve with Toasted Pita Chips and raw vegetables.
Ingredients:
1 cup bulgur (cracked wheat)
2 cups boiling water
2 each tomatoes finely diced
1 bunch scallions, spring or green onions
3 teaspoons fresh chopped mint fresh, or 2 tablespoons mint, dried
2 cups fresh parsley leaves, chopped
1/2 cup lemon juice fres
1/4 cup extra virgin olive oil
black pepper to taste
Directions
Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).
Drain well in a fine strainer, squeeze water out with hands.
Return bulgur to the bowl and add all other ingredients; mix well.
Chill for 2 hours.
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