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Tabouli

Chef.Foodie's picture
Ingredients
  Bulgur wheat 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 1⁄4 Teaspoon
  Ground allspice 1 Teaspoon
  Green onions 1 Bunch (100 gm)
  Loosely packed fresh mint leaves 1⁄3 Cup (5.33 tbs) (Lightly Packed Fresh Mint Leaves)
  Packed parsley sprigs 1 1⁄2 Cup (24 tbs)
  Tomatoes 2
  Romaine lettuce head 1 , washed and chilled
Directions

Bring bulgur and water to a boil in a covered pan.
Immediately reduce heat and simmer for 5 minutes or until liquid is absorbed; bulgur should still be crunchy.
Turn bulgur into a bowl and mix with oil, lemon juice, salt, and allspice.
Cut green onions and tops in 1-inch lengths.
Using metal blade, process onions and mint leaves until finely chopped; add to bulgur.
Process parsley until finely chopped; add to bulgur.
With a knife, cut tomatoes in 1/4-inch cubes.
Add to bulgur and mix all together lightly.
Cover and chill for 1 hour or until next day.
To serve, line a platter or chop plate with large outside romaine leaves; pile tabbuli in center.
Arrange remaining romaine leaves on a second plate.
To eat tabbuli, tear off a piece of romaine and use it to scoop up each bite.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bulgur
Interest: 
Healthy

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