Tabouleh (Parsley, Bulgur and Mint Salad)

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    3/4 cup bulgur wheat
    2 cups warm water
    2 bunches flatleaf parsley, washed and chopped
    1 bunch mint, washed and chopped
    1/2 bunch green onions, sliced thinly
    1/4 cup virgin olive oil
    3 tablespoons fresh lemon juice
    2 plum tomatoes, seeds removed and diced
    2 teaspoons salt
    1 teaspoon pepper

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    Soak the bulgur wheat in the warm water for 1/2 hour, or until it is soft.
    When the bulgur wheat is soft, squeeze out any excess water.
    In a large bowl, combine the bulgur wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper.
    Refrigerate for 1/2 hour before serving.