Tabbouleh

Name: Tabbouleh
Ingredients: 4 c. water, boiling; 2 cucumbers, peeled and chopped (about 2 1/2 c.); 1/2 c. fresh mint leaves, chopped; 4 green onions, sliced (1/3 c.); 1 head romaine lettuce leaves for garnish; 1 c. bulghur; 8 radishes, chopped (about 1 c.); 1/3 c. fresh lemon juice; 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 c. olive oil

11 ingredients

4 steps

Ingredients

4 c. water, boiling
2 cucumbers, peeled and chopped (about 2 1/2 c.)
1/2 c. fresh mint leaves, chopped
4 green onions, sliced (1/3 c.)
1 head romaine lettuce leaves for garnish
1 c. bulghur
8 radishes, chopped (about 1 c.)
1/3 c. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil

Directions

1

Pour the boiling water over the bulghur in a large bowl. Cover the bowl; let stand 2 hours.
2

Drain off any excess water from the bowl.
3

Add the cucumbers, radishes, mint, olive oil, onions, lemon juice, salt and pepper to the bulghur.
4

Toss the mixture until all the ingredients are thoroughly blended. Refrigerate the tabbouleh salad until ready to serve.