Last One From Vegetarian Cooking For Everyone (for today)

[Guest guest]

Here is the last one I am posting today from our book of the week. I

have made this one too - very good. My mom is a big fan of Tabbouleh, as

am I. We used to make the boxed Near East mix for years and years. Now I

make this one. It went over big on July 4th last year:

 

* 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.

 

Posted to Veg-Recipe 5/10/99.

 

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RisaG