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    Tabbouleh


    This Middle Eastern dish is a celebration of fresh ingredients from the garden.

    List of Ingredients





    1/2 cup bulgur (cracked wheat), uncooked
    1 cup water
    2 cups tightly packed, chopped fresh parsley (about 1 1/2 large bunches)
    2 large tomatoes, seeded and finely chopped
    1 small onion, minced
    1/4 cup chopped fresh mint
    1 clove garlic, minced
    1/4 cup lemon juice
    2 tablespoons olive oil
    1 teaspoon salt
    1/2 teaspoon pepper

    Recipe



    Combine bulgur and water in a medium bowl; cover and let stand 30 minutes or until water is absorbed. Drain bulgur well, and squeeze dry in paper towels.
    Press parsley between paper towels to remove excess moisture; place in a large bowl. Add bulgur, tomato, and next 3 ingredients; toss gently.
    Combine lemon juice and remaining 3 ingredients in a small bowl. Stir well with a wire whisk. Pour dressing over bulgur mixture; toss gently. Cover and chill 1 hour. Toss again just before serving with more oil and lemon juice, to refresh.
    Yield: 6 cups.


 

 

 

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