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Tabbouleh (lemon-parsley Salad) (nfxs18b)

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 (lemon-parsley Salad)
Next recipe Tabbouleh - Mint And Parsley Salad (k P)

Or try one of these recipes:
Cape Cod Cranberry Scones
Farmhouse Loaf