Guest guest Posted May 2, 1999 Report Share Posted May 2, 1999 I love this book. This was also made for my parents on the 4th of July. Not exactly an american dish but what can I say? I make food that I know people will eat and I know what my parents like. They love mid-eastern stuff. This was wonderful. Eat it. Enjoy. * Exported from MasterCook * Tabbouleh Recipe By : Vegetarian Cooking For Everyone by Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fine or medium bulgur wheat 1/2 cup fresh lemon juice 1 bunch scallions (including some of the green) -- finely sliced 3 lg bunches flat-leaf parsley -- finely chopped 1/2 cup mint -- chopped 3 ripe tomatoes -- seeded & chopped 6 tbsp extra-virgin olive oil salt small Bibb Lettuce -- or romaine leaves Put the bulgur wheat in a bowl, cover it with water, and let stand until the water is absorbed and the grains are soft, about 30 minutes. Press out any excess liquid, return the bulgur to the bowl, toss with half of the lemon juice, the scallions, tomatoes, parsley, and mint. Let stand again for 20-30 minutes for the grains to soften fully. Meanwhile, whisk the remaining lemon juice, the oil, and 1/2 tsp salt together. Pour the dressing over the bulgur and toss well. Check the seasoning - it should be lemony and very zesty. Mound the tabbouleh in a shallow serving bowl and surround with the lettuce leaves. Makes 4-6 servings. - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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