My Tabouleh

Name: My Tabouleh
Ingredients: 1/2 cup fine Bulgar wheat; 1/2 cup chopped onion; 1/2 teaspoon fresh ground pepper; 1 teaspoon salt; 3 cups finely chopped parsley; 1/2 cup finely chopped green onion; 2 cups finely chopped tomatoes; 1/4 cup fresh lemon juice; 2 tablespoons olive oil

9 ingredients

9 steps

Ingredients

1/2 cup fine Bulgar wheat
1/2 cup chopped onion
1/2 teaspoon fresh ground pepper
1 teaspoon salt
3 cups finely chopped parsley
1/2 cup finely chopped green onion
2 cups finely chopped tomatoes
1/4 cup fresh lemon juice
2 tablespoons olive oil

Directions

1

Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
2

Combine minced onion pepper and salt.
3

Set aside.
4

In a large bowl, combine parsley, scallions and tomatoes,.
5

Gently fold in the soaked or rinsed wheat.
6

Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
7

Refrigerate at least an hour before serving.
8

Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
9

I usually have a basket of mini pitas that we spoon our tabouleh on.