Tabbouleh (lemon-parsley salad) (nfxs18b)
Yield: 4 Servings
Ingredients:
- 1/3 c Bulgar wheat
- 1/4 c Hot water
- 1 Medium yellow onion; grated
- 2 Lg bunches parsley; finely Chopped (about 4 c)
- 2 Ripe tomatoes; chopped
- 1 tb Fresh mint; chopped
- 1/3 c Lemon juice
- 1/4 c Olive oil
- 1/2 ts Salt
- 1 ds Freshly ground black pepper
- 1 Head iceberg lettuce;
Instructions:
Separated into leaves 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.
