My Tabouleh
photo by Sandi From CA
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 1⁄2 cup fine Bulgar wheat
- 1⁄2 cup chopped onion
- 1⁄2 teaspoon fresh ground pepper
- 1 teaspoon salt
- 3 cups finely chopped parsley
- 1⁄2 cup finely chopped green onion
- 2 cups finely chopped tomatoes
- 1⁄4 cup fresh lemon juice
- 2 tablespoons olive oil
directions
- Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
- Combine minced onion pepper and salt.
- Set aside.
- In a large bowl, combine parsley, scallions and tomatoes,.
- Gently fold in the soaked or rinsed wheat.
- Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
- Refrigerate at least an hour before serving.
- Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
- I usually have a basket of mini pitas that we spoon our tabouleh on.
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Reviews
-
Excellent recipe!!!... It is so great, and I love the fact that "Sage" suggested using mini Pitas bread to scoop the Tabouleh which I think is great. I have seen my friends serve it with plain pitas cut in wedges and also some of them use lettuce leaves to scoop the Tabouleh on them, as they also do to eat Humus. I sometimes like to use Pita chips, they also make do very well. Thank You Sage...
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!