Tabbouleh ii
Yield: 6 Servings
Ingredients:
- 1/2 c Bulghur
- 3 md Tomato finely chopped
- 1 c Parsley finely chopped
- 1 c Onion finely chopped
- 1/3 c Lemon juice fresh
- 2 ts Salt
- 1/3 c Olive oil
- 2 tb Mint
Instructions:
finely cut Romaine lettuce leaves (opt) 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.
