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Tabbouleh (bulgur & Herb Salad)

Yield: 4 Servings

Ingredients and directions for this recipe

1 c bulgur -- fine
1 md onion -- finely chopped
1 1/2 c parsley -- finely chopped
1/4 c fresh mint -- chopped
1/4 c olive oil
1/4 c lemon juice
: salt
8 romaine lettuce leaves
2 md tomatoes -- cut in wedges

Soak bulgur in cold water 20 minutes.

Drain the bulgur and squeeze out as much moisture as possible with
your hands. Combine the bulgur, onion (or scallions), parsley and
mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and
mix thoroughly. Taste and adjust the seasoning. Cover and chill in
the refrigerator.

To serve, mound the salad in the center of a plate. Decorate with
thelettuce leaves and tomato wedges. The lettuce leaves may be used
toscoop up the salad.

One may also add to the salad: finely chopped tomatoes, cucumber or
green pepper.

See also:
Previous recipe Tabbouleh
Next recipe Tabbouleh (ceideburg)

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