Montreal's Tabbouleh Salad
Montreal's Tabbouleh Salad recipe
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
cracked wheat (bulgur)
|
|
| 2 | cups |
italian parsley
finely chopped |
|
| 4 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
mint leaves
fresh |
*
|
| 4 | large |
tomatoes
diced |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
cracked wheat (bulgur)
|
|
| 473 | ml |
italian parsley
finely chopped |
|
| 4 | each |
scallions, spring or green onions
|
|
| 59 | ml |
mint leaves
fresh |
*
|
| 4 | large |
tomatoes
diced |
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
olive oil
|
|
Directions
In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened.
Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes.
Whisk together lemon juice, salt and pepper; gradually whisk in oil.
Toss gently with bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it stands.
