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Tabbouleh (lemon-parsley Salad)

Yield: 4 Servings

Ingredients and directions for this recipe

1/3 c Bulgar wheat
1/4 c Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tb Fresh mint; chopped
1/3 c Lemon juice
1/4 c Olive oil
1/2 ts Salt
1 ds Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with
pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley,
tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt,
and pepper and beat with fork until well blended. Pour over parlsey mixture
and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves,
on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with
lettuce leaf and eat with your fingers.

See also:
Previous recipe Tabbouleh (lebanese Style)
Next recipe Tabbouleh (lemon-parsley Salad) (nfxs18b)

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