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LOCATION: Recipes >> Middle Eastern >> Tabbouli 06

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1 scant cup cracked bulgur wheat
2 bunches parsley (at least)
4-5 green onions
1 tomato
1 green pepper
2 lemons
extra-virgin olive oil
salt, pepper, and love

Rinse the bulgur wheat in cold water a couple times, until the
water stays fairly clear. Put it to soak in cold water for about
20 minutes or until it is tender but firm to the tooth.

While the wheat is soaking, rinse the parsley thoroughly and pick
through it, discarding any yellow or wilted pieces. Gather a bunch
of parsley by the stems and lay it on a large cutting surface.
Chop off and discard the stems and then mince the parsley leaves.
Transfer to a large mixing bowl. Repeat with the rest of the

Slice the green onions into very fine rings (about 1/16 inch).
Dice the tomato into 1/4 inch dice. Core and de-vein the pepper
and dice it into 1/4 inch dice also. Transfer both the tomato and
the pepper to the bowl with the parsley.

Squeeze the lemons for their juice and reserve it in a small bowl
or cup.

When the wheat is tender, drain it well and add it to the bowl with
the parsley and vegetables. Add the half the lemon juice and mix
well. Taste to see if the salad needs more lemon; it should have
a distinct acid bite without be harsh or unpleasant. Drizzle with
olive oil to taste. (You want enough to moisten and enrich the
salad but not enough to make it greasy or heavy. Start with about
1/4 cup and add more as needed.) Add the salt and pepper to taste
and allow to sit and develop for at least an hour. The salad will
keep in the fridge for several days and just get better and more
mellow as it ages.


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