Purslane Tabouli Salad
|Bulgur wheat||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Purslane||2 Cup (32 tbs)|
|Green onions||3⁄4 Cup (12 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Mint||1 Teaspoon, chopped|
|Carrot||3⁄4 Cup (12 tbs), grated|
|Parsley||3⁄4 Cup (12 tbs), chopped|
|Lemon juice||3 Tablespoon|
|Tomato||1 Large, diced|
1) In a saucepan, add the bulgur and water, allow to boil; turn off the heat, cover and keep aside for an 1 hour.
2) Chill and stir in the purslane, onion, garlic, mint, carrot, parsley, oil and lemon juice, blend well.
3) Remove in a bowl, cover, and refrigerate for minimum 1 hr; when about to serve, add the diced tomato and blend well.
4) Place on lettuce leaves and serve.