Serves 8 (if you are serving it as a meze)
1/2 cup of bulgur wheat
1-cup water
2 tomatoes, diced
1-cup of fresh parsley, chopped (stems and all)
1/4-1/2 cup of fresh mint, chopped (leaves only) - optional
1/2-1 lemon
1/2 cup extra virgin olive oil
1/2 of one red onion (finely chopped) or some scallions (whites and greens, chopped)
Fresh ground black pepper
- Heat the water and pour it over the bulgur wheat. Cover and let sit for 15-30 minutes. All of the water should be absorbed and the wheat should be tender. If it is too watery, drain the excess water.
- Squeeze half a lemon and the olive oil into the prepared bulgur wheat, stir.
- Add the rest of the ingredients, stir.
- Taste! If the salad needs more acidity, add the other half of the lemon. More olive oil can be added if necessary.
This recipe can also be found at: http://www.expatarrivals.com/article/recipe-for-middle-eastern-tabouleh
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