Tabbouleh (WFPB)
Prep Time
Place the bulgar in a bowl or pan with enough cold water to cover it completely. Soak 10 minutes. Drain in a sieve or colander lined with a double thickness of dampened cheesecloth; wrap bulgur in cheesecloth and squeeze vigorously until completely dry.
Yields
Seves 4 to 6
Ingredients
1/2 cup bulgur
3 medium-sized fresh, ripe tomatoes, finely chopped
1 cup finely chopped parsley (preferably flat-leaf parsley)
1 cup finely chopped onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil
2 tablespoons finely cut fresh mint (or 1 T dried mint crumbled)
Romaine lettuce leaves (optional)
Directions
Put dry bulgur in bowl with tomatoes, parsley, onions, lemon juice and salt. Toss gently and thoroughly with fork.
Just before serving, stir in olive oil and mint. Taste for seasoning.
Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.
Credit
Middle Eastern Cooking Foods of the World Time/Life Books, 1969