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Tabbouleh

Salad.Carnival's picture
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Ingredients
  Bulgur wheat 1 Cup (16 tbs)
  Cold water 1 Cup (16 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Green onions 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Fresh mint/2 tablespoons dry mint 1⁄4 Cup (4 tbs)
  Tomato 1 Large, peeled and chopped
  Lemon juice 4 Tablespoon
  Olive oil 4 Tablespoon
  Salt To Taste
  Romaine leaves 4 (Use The Inner Leaves Only)
  Tomato wedges 4
Directions

Rinse bulgur wheat several times, then combine with cold water and let stand for 1 hour; drain off any remaining liquid.
Combine bulgur wheat with parsley, onion, pepper, mint, tomato, oil, and lemon juice; toss gently to blend.
Add salt to taste.
Cover and chill until serving time.
Mound tabbuli in a serving bowl and surround with romaine leaves and tomato wedges.
Diners can scoop up tabbuli onto romaine leaves and top with tomato wedges to eat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday, Healthy

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