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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