Cookbook:Tabbouleh IV
| Tabbouleh IV | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Ingredients edit
- 1 cup (240 ml) bulgur wheat (#2, medium grind)
- 1 cup (240 ml) fresh parsley, finely chopped
- ½ cup (120 ml) fresh mint, finely chopped (do not use dried mint)
- 1 large tomato, peeled, seeded, and diced
- 1 cup (240 ml) green onions
- 1 medium onion, grated on the large side of a box grater
- scant ½ cup (100 ml) extra virgin olive oil
- ½ cup (120 ml) fresh lemon juice
- 1 pinch of salt
- Fresh-ground black pepper
Procedure edit
- Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.
- Chop the green onions, the white portion finely, the tops around medium.
- Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl.
- Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.
- Refrigerate for an hour or so to allow the flavors to meld.