TABBOULEH

Tabbouleh image

The great Middle Eastern standby which is easy to make for potlucks, picnics...anything. The amounts of bulgur, tomato and parsley are highly debatable. I prefer not to use mint but that's just me. Pick the tastiest tomatoes you can find - this is not a recipe for insipid supermarket tomatoes. Ditto for the olive oil.

Provided by Missy Wombat

Categories Grains

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup Bulgar wheat
2 cups boiling water
2 cups parsley
1/2 cup spring onion, chopped
1/4 cup mint, finely chopped
1/4 cup olive oil
2 tablespoons lime juice
salt, to taste
black pepper, freshly ground, to taste
4 firm ripe tomatoes

Steps:

Pour the boiling water into a bowl with the bulgur.
Let stand until fully absorbed.
Chop up the parsley until fine.
Ditto for the tomato.
Feel free to use more as you cannot use too much!
Add the other ingredients in amounts as per your own taste- these amounts are just a guide.
Cover and chill for at least 1 hour before serving.
Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.

Nutrition Facts : Calories 132.3, Fat 9.4, SaturatedFat 1.3, Sodium 21.1, Carbohydrate 11.5, Fiber 3.5, Sugar 2.6, Protein 2.5

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