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

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