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Tabbouleh salad

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Ingredients/Components

8 oz - 1 c
salt and pepper to taste - 1 item
olive oil - 1 Tbsp
ground cumin - 1/4 tsp
fresh lemon juice - 1/3 c
medium tomatoes, diced - 3 item
romaine lettuce leaves - 1 item
large garlic clove or 2 small, finely minced - 1 item
2 bunches parsley, chopped - 2 c
1 bunch fresh mint, chopped - 2/3 c
to 4 medium scallions, chopped - 3 item
medium cucumber, peeled and diced - 1 item

How to make tabbouleh salad:

Place bulgur wheat in medium bowl and cover with water for 10 to 15 minutes. Squeeze out excess water that is not absorbed. Mix lemon juice, cumin, garlic, salt and pepper. Add to bulgur and test for softness. Add extra lemon juice if still slightly grainy. Using food processor, finely chop parsley, mint and scallions. Do not puree. Add to bulgur and stir in diced tomatoes and cucumber. Stir in olive oil and place in bowl. Serve on lettuce leaves. Yield: 4 to 6 servings.

Recipe categories: < 15 mins, Salads, Vegetables.

Rating:

3.8

Average rating: 3.8, total votes: 4

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