Tabbouleh

Name: Tabbouleh
Ingredients: 2 cups fine bulgur*; 1/2 cup minced onion; 2 scallions, using green and white parts; Salt; Pepper; 1/2 cup minced parsley; 1 tbsp. minced fresh dill; 3 tbsp. minced fresh mint leaves; 1-1/2 tbsp. dried mint; 5 tbsp. lemon juice; 6 tbsp. olive oil; Tomato wedges; Green capsicum, seeded and cut into rings; Black olives

14 ingredients

7 steps

Ingredients

2 cups fine bulgur*
1/2 cup minced onion
2 scallions, using green and white parts
Salt
Pepper
1/2 cup minced parsley
1 tbsp. minced fresh dill
3 tbsp. minced fresh mint leaves
1-1/2 tbsp. dried mint
5 tbsp. lemon juice
6 tbsp. olive oil
Tomato wedges
Green capsicum, seeded and cut into rings
Black olives

Directions

1

Put bulgur in a large bowl; cover with ample cold water and let stand for 30 minutes.
2

Bulgur will swell to more than double the size.
3

Put in a strainer and drain.
4

Squeeze out with your hands as much moisture as you can; spread out on a kitchen towel and let dry for 10 minutes.
5

Add salt, pepper, parsley, dill, mint leaves, oil and lemon juice; blend well.
6

Add more salt, pepper and lemon juice, if needed.
7

Line a serving platter with lettuce leaves; mound tabbouleh on top and garnish with olives, tomato wedges and capsicum rings.