vegJOY - Tabbouleh

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* Exported from MasterCook *

 

Tabbouleh (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads VegJoy

 

Amount Measure Ingredient -- Preparation Method

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1 cup medium-grain bulgur

2 cups boiling water

4 large ripe tomatoes -- finely chopped

2 cups fresh parsley sprigs -- finely chopped

1 cup packed fresh mint sprigs -- finely chopped

1 cup packed purslane (optional) -- washed, dried, finely

chopped

1 bunch scallions -- finely chopped

1 medium onion -- finely chopped

1/2 teaspoon ground allspice (optional)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup fresh lemon juice

1/3 cup olive oil

1 head romaine lettuce -- separated into leaves, washed, and

dried

 

Combine the bulgur and boiling water in a large bowl. Cover with an inverted

plate and let stand for 30 minutes.

 

Drain in a sieve, pressing with the back of a large spoon to remove the excess

moisture, and return to the bowl. Add the tomatoes, parsley, mint, purslane,

scallions, and onion. Stir in the allspice (optional), salt and pepper.

 

Whisk together the lemon juice and olive oil. Add to the bulgur and toss to

coat.

 

Spoon the salad onto a platter and surround with lettuce leaves. Serve at room

temperature.

 

Purslane

A garden herb with a reddish green stem, thick leaves, yellow flowers, and a

mild acidic fatty flavor. Purslane is used in salads, used as a potherb in soups

and gumbos, and can also be eaten raw. Also called " pussley. "

 

 

Source:

" All About Vegetarian Cooking: Salads (p.35) "

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Per Serving (excluding unknown items): 247 Calories; 13g Fat (44.1% calories

from fat); 7g Protein; 30g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

219mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : Tabbouleh is a popular Middle Eastern salad and makes a particularly

refreshing summer dish. The following recipe is fairly standard, but there are

many variations using chopped cucumber, red onion, dill, and basil, even

crumbled feta cheese. Traditionally tabbouleh is scooped up and eaten with

leaves of romaine lettuce.

 

Nutr. Assoc. : 300 0 0 0 4151 2130706543 0 0 2130706543 0 0 0 0 0