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Tabbouleh
Yield: Six servings.
1 cup buigur wheat
3 ripe tomatoes, finely chopped
1 cucumber, peeled, seeded and finely chopped
1/2 onion, minced
1/2 cup minced fresh mint
1/2 cup minted fresh flat-leaf parsley
juice of 2 lemons
1/2 cup olive oil
Salt to taste
Place the bulgur in a bowl with cold water to cover and allow it
to soften for 2 to 3 hours. Wrap in a clean kitchen towel and
drain.
Drain excess liquid from the tomatoes and cucumber. In a large
bowl, combine the bulgur, tomatoes, cucumber, onion, mint and
parsley. Add the lemon juice, oil and salt and mix well. Refrigerate
for at least 1 hour.
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Tabbouli 14