55
Tabouli
yield: 3 cups
½ cup #1 bulgur wheat
½ cup lemon juice
4 bunches of curly parsley, washed, stemmed, and
finely chopped
4-5 tomatoes, diced
½ cup fresh mint, chopped
2 bunches of green onions, sliced or 1 medium
sweet onion, diced
1
/
3
cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 head romaine lettuce, finely sliced (optional)
In small bowl, wash wheat in cool tap water. Leave
for 15 minutes, then drain and squeeze moisture
out. Place wheat in bottom of salad bowl and add
lemon juice. In food processor, chop parsley on
pulse setting, then add to bowl. Combine all other
ingredients. Toss well and serve.
I can eat this wonderful salad every day. I remember hand-chopping the parley when I was 12 years old, long before food processors
were around. My grandmother always told me I made the best when it came to tabouli. Definitely an all-time favorite of mine. It
will keep for 2 days in the fridge..
tuscan table
