My Tabouleh

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.