Tabbouleh
| Tabbouleh | Print |
Recipe By: Alice Morrow
Tabbouleh
Ingredients
- ½ c. bulgur wheat
- 1 c. water
- 3 c. shredded finely lettuce
- 2 large bundles of fresh parsley, chopped
- 2 large ripe tomatoes, seeded and finely chopped
- 1 small onion, minced
- ¼ c. chopped mint
- 2 T. minced garlic
- ½ c. fresh lemon juice
- ¼ c. good olive oil
- Salt and black pepper to taste
- Kale
Instructions
- Combine bulgur and water in medium bowl. Cover and let stand 1 hour or until all water is absorbed. Drain well and press excess water out, using a fork.
- Press lettuce and parsley between paper towels to remove excess moisture. Toss together in large bowl.
- Add bulgur, tomato, onion, mint and garlic. Toss gently.
- Combine lemon juice, olive oil, salt and pepper. Whisk and taste for seasoning.
- Pour dressing over bulgur mixture. Toss. Cover and chill for at least 1 hour. Toss before serving but also taste for seasonings.
- For a nice presentation, line serving bowl with kale leaves and place Tabbouleh in it.
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