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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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a light and refreshing middle eastern salad. Goes well with Hummus and Falafel, or just by it self. Be liberal with the lemon juice and oil, its really a matter of taste. I prefer my tabbouleh to be really soggy with more lemon juice than oil. Start off adding 1 tablespoon at a time until you're satisfied. Ingredients:
2 (2 ounce) packages parsley |
2 english seedless cucumbers |
2 tomatoes |
3 stalks green onions |
1 cup dry bulgur |
pine nuts |
olive oil |
1 freshly squeezed lemon |
sugar |
Directions:
1. soak the bulgur wheat in water for at least 1 hour, and add more water as needed (make sure the water is covering the grains, as they will soak up moisture).
2. When bulgur is ready, drain well and put in salad bowl.
3. Finely chop parsley, add to bowl.
4. Chop cucumbers, remove seeds from tomato and chop finely.
5. Chop the green onion finely.
6. Add all the ingredients to the salad bowl.
7. Add olive oil, lemon juice and sugar to taste.
8. Roast pine nuts over frying pan, and sprinkle on top of salad.
9. Add fresh mint, optional.
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