My Tabouleh

wtorek, 11 lutego 2014

My Tabouleh

Time: 45 mins

Ingredients

  • 1/2 cup fine Bulgar wheat
  • 1/2 cup chopped onion
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon salt
  • 3 cups finely chopped parsley
  • 1/2 cup finely chopped green onion
  • 2 cups finely chopped tomatoes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil

Directions

  • 1 Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
  • 2 Combine minced onion pepper and salt.
  • 3 Set aside.
  • 4 In a large bowl, combine parsley, scallions and tomatoes,.
  • 5 Gently fold in the soaked or rinsed wheat.
  • 6 Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
  • 7 Refrigerate at least an hour before serving.
  • 8 Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
  • 9 I usually have a basket of mini pitas that we spoon our tabouleh on.

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