You are here

Tabbouleh

Heart.Foods's picture
<p><a href="http://en.wikipedia.org/wiki/File:Flickr_-_cyclonebill_-_Tabbouleh.jpg">Image Credit</a></p>
Ingredients
  Dried lentils 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Bulgur 1 Cup (16 tbs), uncooked
  Boiling water 2 Cup (32 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Cup (16 tbs)
  Chopped fresh mint 1 Cup (16 tbs)
  Cherry tomato halves 1 Cup (16 tbs)
  Sliced canned artichoke hearts 1 Cup (16 tbs), drained
  Peeled seeded diced cucumber 1 Cup (16 tbs)
  Minced purple onion 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Olive oil 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Mint leaves 4
Directions

Combine lentils and 2 cups water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Cook Time: 
1 Minute

Rate It

Your rating: None
4.267645
Average: 4.3 (17 votes)