Tabbouleh Salad

Name: Tabbouleh Salad
Ingredients: 1 c. (8 oz.) medium grain bulgur wheat; 1/3 c. fresh lemon juice; 1/4 tsp. ground cumin; 1 large garlic clove or 2 small, finely minced; salt and pepper to taste; 2 c. (2 bunches) parsley, chopped; 2/3 c. (1 bunch) fresh mint, chopped; 3 to 4 medium scallions, chopped; 3 medium tomatoes, diced; 1 medium cucumber, peeled and diced; 1 Tbsp. olive oil; romaine lettuce leaves

12 ingredients

1 steps

Ingredients

1 c. (8 oz.) medium grain bulgur wheat
1/3 c. fresh lemon juice
1/4 tsp. ground cumin
1 large garlic clove or 2 small, finely minced
salt and pepper to taste
2 c. (2 bunches) parsley, chopped
2/3 c. (1 bunch) fresh mint, chopped
3 to 4 medium scallions, chopped
3 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 Tbsp. olive oil
romaine lettuce leaves

Directions

1

Place bulgur wheat in medium bowl and cover with water for 10 to 15 minutes. Squeeze out excess water that is not absorbed. Mix lemon juice, cumin, garlic, salt and pepper. Add to bulgur and test for softness. Add extra lemon juice if still slightly grainy. Using food processor, finely chop parsley, mint and scallions. Do not puree. Add to bulgur and stir in diced tomatoes and cucumber. Stir in olive oil and place in bowl. Serve on lettuce leaves. Yield: 4 to 6 servings.