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Tabbouleh
3/4 c fine burghul (cracked wheat)
2 c cold water
2 c chopped parsley
1/2 c finely chopped spring onions
1/4 c finely chopped mint
1/4 c olive oil
2 T lemon juice
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 firm ripe tomatoes
crisp lettuce leaves
1/4 c lemon juice mixed with 1/2 tsp salt
Place burghul in a bowl and cover with the cold
water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with
back of a spoon to extract moisture. Spread onto a cloth and leave to dry
further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and
remove thick stalks. Wrap in a towel and place in refrigerator to crisp and
dry. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with
hand so that burghul absorbs onion flavor. Chop parsley fairly coarsely,
measure and add to burghul with mint. Beat olive oil with lemon juice and stir
in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut
into dice. Gently stir into salad. Cover and chill for at least 1 hour before
serving. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and
salt mixture is served tableside so that it may be added according to individual
taste.
Serves 6-8
recipe courtesy recipesource.com