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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The highlight of our neighborhood potlucks has long been my mother-in-lawâs tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.Deirdre Dee Cox, Milwaukee, Wisconsin Ingredients:
1 cup bulgur |
2 cups boiling water |
4 medium tomatoes, chopped |
2 medium cucumbers, peeled and sliced |
1 cup minced fresh parsley |
1 cup minced fresh mint |
4 green onions, finely chopped |
1/3 cup lemon juice |
1/3 cup olive oil |
1 tablespoon chopped seeded jalapeno pepper |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/4 teaspoon pepper |
bibb or boston lettuce leaves |
Directions:
1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.
2. Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat.
3. Cover and refrigerate for at least 2 hours. Serve over lettuce leaves. Yield: 10 servings.
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