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Print this Recipe    TABBOULEH

(Bulgur and Herb Salad)

serve 4
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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
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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.

We made this salad last summer with the parsley and mint from our
garden.

Serge Demers

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