Tabbouleh

by Kathleen Morrison

Servings: 9 servings

INGREDIENTS

2 cups fine bulgur*
1/2 cup minced onion
2 scallions, using green and white parts
Salt
Pepper
1/2 cup minced parsley
1 tbsp. minced fresh dill
3 tbsp. minced fresh mint leaves or 1-1/2 tbsp. dried mint
6 tbsp. olive oil
5 tbsp. lemon juice
Black olives
Tomato wedges
Green capsicum, seeded and cut into rings

INSTRUCTIONS

Put bulgur in a large bowl; cover with ample cold water and let stand for 30 minutes. Bulgur will swell to more than double the size. Put in a strainer and drain. Squeeze out with your hands as much moisture as you can; spread out on a kitchen towel and let dry for 10 minutes. Add salt, pepper, parsley, dill, mint leaves, oil and lemon juice; blend well. Add more salt, pepper and lemon juice, if needed. Line a serving platter with lettuce leaves; mound tabbouleh on top and garnish with olives, tomato wedges and capsicum rings.

CHEF COMMENTS

*A grain product available from Greek and near Eastern food shops.

Tagged: middleeastern, tabbouleh add tags

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