This is a popular Middle Easter bulgur salad. Adapted from thegutsygourmet.net. Posted for ZWT 6 2010.
- Ready In:
- 1 cup cracked bulgur wheat
- 2 cups boiling water
- 1 head romaine lettuce
- 1 cup scallion (both white and green portions, chopped)
- 1 cup chopped Italian parsley
- 2 tomatoes (diced)
- 1 cup fresh mint leaves (chopped)
- 1⁄2 cup extra virgin olive oil
- 2 lemons, juice of
- 1 tablespoon chopped fresh basil
- 2 teaspoons salt
- black pepper
- cayenne pepper
- 1 teaspoon paprika
- Wash the bulgur thoroughly, drain, add the water and let stand until the water is absorbed by the bulgur [about an hour].
- On a large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter.
- Add the rest of the ingredients in a bowl and mix well (the amount of peppers to your own taste). Add the bulgur when the water has been absorbed. Mix. Mound mixture in the center of the platter and eat by scooping up the tabooleh with the romaine leaves.
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Yum! We love tabouleh, and this is no exception! The only change was not using the romaine lettuce, instead serving directly on the plate. Delicious! The leftovers are great, too! I've had it for lunch a couple of times now, and then again at dinner tonight. Love, love, love it! Thanks for sharing...Reply
We love tabbouleh and bulgur wheat as well. It's one of my go-to dishes at my favorite Mediteranean/Middle Eastern restaurant. It's so good for you; especially the parsley. This recipe is a wonderful tabbouleh dish -- absolutely love the dressing; although I only used 1/4 c olive oil. We really like it lemony. I also added some cubed English cucumber. Definitely going on my Best Of list for Susie's World Tour - Morocco.1Reply
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