Tabouleh

Posted by Diana van Eyk on July 8th, 2011

This refreshing Middle Eastern salad has substance.  Everyone seems to have a slightly different version of this popular recipe.  Here’s mine.

Ingredients

photo: Creative Commons, Gplusplus' photostream

• 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
• 1/2 C. bulgur wheat
• 2 bunches of parsley
• 2 tsps. of fresh mint
• 3 green onions
• 6 tomatoes
• 1 tsp. salt
• 1/2 tsp. black pepper
• 6 tbsps. lemon juice
• 6 tsps. olive or flax oil

Soak bulgur for 1 ½ – 2 hours, then strain excess water.  Chop parsley, mint and green onions finely, and cube tomatoes. Combine these as well as the rest of the ingredients with the bulghur wheat.  Serve on beds of lettuce.