Tabbouleh (lemon-parsley salad) (nfxs18b)

4 servings

Ingredients

Quantity Ingredient
⅓ cup Bulgar wheat
¼ cup Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tablespoon Fresh mint; chopped
⅓ cup Lemon juice
¼ cup Olive oil
½ teaspoon Salt
1 dash Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

Directions

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt, and pepper and beat with fork until well blended.

Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves, on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with lettuce leaf and eat with your fingers.

Related recipes