Tabouleh

[Guest guest]

2 bunches of fresh parsley (1 1/2 cup chopped with stems discarded). 2 tbsps of

fresh mint, chopped. 1 medium onion, finely chopped. 6 medium tomatoes, diced.

1 tbsp salt. 1/2 tsp black pepper. 1/2 cup bulghur, medium grade. 6 tbsps lemon

juice. 6 tbsps extra virgin olive oil. Romaine lettuce or grape leaves to line

serving bowl (optional). Soak bulgher in water for 1 1/2 to 2 hours in cold

water until soft. Squeeze out excess water from bulghur using hands or paper

towel. Combine all ingredients except for salt, pepper, lemon juice, and olive

oil. Line serving bowl with leaves, and add salad. Sprinkle olive oil, lemon

juice, salt, and pepper on top. Serve immediately or chill in refrigerator for 2

hours before serving.

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[Guest guest]

[Default] On Sat, 10 Apr 2010 00:55:17 +0000, dragonfly4232000

wrote:

 

>2 bunches of fresh parsley ...

 

Gotta try this one. I guess I could substitute any of the grains for the

bulgur, couldn't I? Thanks.

 

Mary

[Guest guest]

Just wondering, I thought bulgur was vegitarian. What is a good substitute for

it and what makes it non vegitarian?

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Mary <tylin10

Fri, 09 Apr 2010 21:57:14

 

Re: [veg_grp] Tabouleh

 

[Default] On Sat, 10 Apr 2010 00:55:17 +0000, dragonfly4232000

wrote:

 

>2 bunches of fresh parsley ...

 

Gotta try this one. I guess I could substitute any of the grains for the

bulgur, couldn't I? Thanks.

 

Mary

 

 

---

 

 

[Guest guest]

[Default] On Sat, 10 Apr 2010 10:29:48 +0000, dragonfly4232000

wrote:

 

>Just wondering, I thought bulgur was vegitarian.

 

It is vegetarian, but I prefer the texture and taste of some of the

other whole grains. Bulgur is cracked wheat. Kumat is a variety of wheat

as is spelt, but I like them better than bulgur. They are especially

different in texture.

 

Mary