31 Aug 2009
Tabbouleh Salad is a mouth watering blend of vegetables and herbs. You really donâ€™t have to put too much time into this Tabbouleh Salad and it often is perfect for an unplanned dinner.
|Boiling water||2 Cup (32 tbs)|
|Wheat||1 Cup (16 tbs), piled|
|Chopped fresh mint/2 tablespoons dried mint||1⁄4 Cup (4 tbs)|
|Carrot||1 Small, shredded|
|Cucumber||1 , diced|
|Onion||1 , chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Salt/2 tablespoons soy sauce||1⁄2 Teaspoon|
Pour boiling water over pilaf.
Let stand 1 hour or until fluffy.
Toss with mint, carrot, cucumber, onion and parsley.
Beat together lemon juice, oil and salt and toss with pilaf mixture.
Serve at room temperature mounded on a plate.
Tabbouleh Salad Recipe