Lebanese tabbouleh

8 servings

Ingredients

Quantity Ingredient
½ cup Fine grain cracked wheat (bulgur)
½ cup Finely chopped onion
½ teaspoon Allspice
½ teaspoon Pepper
1 teaspoon Salt; or to taste
3 cups Finely chopped parsley
½ cup Finely chopped scallions
2 cups Finely chopped ripe tomatoes (if not ripe, omit)
1½ cup Fresh spearmint leaves (finely chopped) (if necessary, substitute another mint)
½ cup Fresh lemon juice
¾ cup Olive oil

Directions

RINSE THE CRACKED WHEAT several times then cover with water by ½-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

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