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LOCATION: Recipes >> Middle Eastern >> Tabbouli 04

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TABBOULEH
(Bulgur and Herb Salad)
serves 4

1 cup fine bulgur, soaked in cold water for 20 minutes
1 medium-sized onion (or 4+ scallions) finely chopped
1 1/2 cup of parsley, finely chopped
1/4 cup fresh chopped mint
1/4 cup olive oil
1/4 cup lemon juice
salt
2 romaine lettuce hearts, separated into leaves
2 medium-sized tomatoes, cut in wedges

Drain the bulgur and squeeze out as much moisture as possible with
your hands. Combine the bulgur, onion (or scallions), parsley and
mint in a bowl. Sprinkle with oil, lemon juice and a little salt,
and mix thoroughly. Taste and adjust the seasoning. Cover and
chill in the refrigerator.

To serve, mound the salad in the center of a plate. Decorate with
the lettuce leaves and tomato wedges. The lettuce leaves may be
used to scoop up the salad.

One may also add to the salad: finely chopped tomatoes, cucumber
or green pepper.

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