Tabbouleh (Tabbooli)

---

  

Soaking time: 2 hours
Preparation time: 10 minutes

Makes: 5 - 6 servings

    

Ingredients

• 1 cup     bulgar wheat
• 4 cups    water
• 4             large tomatoes, diced
• 1 cup       green onions, chopped
• 1/2 cup    fresh mint, finely chopped
• 2 cups     fresh parsley, chopped
• 1/2 t.       salt
• 1/4 t.       pepper
• 1/2 cup    freshly squeezed lemon juice
• 1/2 cup    olive oil
• 1             head of romaine lettuce.

    

Directions

1. Separate the romaine leaves, wash and let them drain dry.
2. Then soak the bulgar in water for 2 hours. Drain and squeeze out excess water.
3. Add tomatoes, onions, mint, parsley, salt and pepper. Mix well.
4. Whisk together a dressing with the lemon juice and olive oil.
5. Add the dressing to the tabbouleh and mix.
6. Serve the tabbouleh on lettuce leaves.

You can make the tabbouleh the night before serving it.
Keep it covered in the refrigerator. This helps the flavors blend.

 

From a recipe donated by Dorothy Clemens, Berkeley CA, November, 2006.

Up a Level

Return to Home Page