Tabouleh (Bulghur & Parsley Salad)

Name: Tabouleh (Bulghur & Parsley Salad)
Yield: 6
Cuisine: Fusion
Ingredients: cracked wheat (bulgur); water; parsley leaves; onions; mint leaves; vegetable oil; lemon; salt; black pepper; tomatoes; lettuce; lemon

Submitted by tmamiri

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

CUPS CRACKED WHEAT (BULGUR)
fine

CUPS WATER
cold

CUPS PARSLEY LEAVES
fresh, chopped

CUP ONIONS
spring, finely chopped

CUP MINT LEAVES
fresh, finely chopped *

CUP VEGETABLE OIL
olive

TABLESPOONS LEMON
juice

1 ½

TEASPOON SALT

X BLACK PEPPER
freshly ground *

EACH TOMATOES
firm, ripe

X LETTUCE
leaves, crisp *

CUP LEMON
juice, mixed with 1/2 ts salt

Directions

Place bulghur in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.

Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry.

Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour.

Chop parsley fairly coarsley, measure and add to burghul with mint.

Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.

Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving.

Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.

Serves 6 to 8