Tabbouleh - 3

Recipe Ingredients

1/2 cup	118ml	Bulgur
3 cups	187g / 6.6oz	Tomato - finely chopped (medium)
1 cup	146g / 5.1oz	Parsley - finely chopped
1 cup	62g / 2.2oz	Onion - finely chopped
1/3 cup	78ml	Lemon juice - fresh
2 teaspoons	10ml	Salt
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Mint - finely cut
		Romaine lettuce leaves - (opt)

Recipe Instructions

Place the bulgur in a bowl or pan and pour in enough cold water to cover it completely.

Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth.

Wrap the bulgur in the cheesecloth and squeeze it vigorously until completely dry.

Drop the bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.

Just before serving, stir in the olive oil and mint and taste for seasoning.

Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.

Source:
Cooking Light, May 1994, page 81

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