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Categories:Viewed: 87 - Published at: 5 years ago
Ingredients
- 4 c. water, boiling
- 2 cucumbers, peeled and chopped (about 2 1/2 c.)
- 1/2 c. fresh mint leaves, chopped
- 4 green onions, sliced (1/3 c.)
- 1 head romaine lettuce leaves for garnish
- 1 c. bulghur
- 8 radishes, chopped (about 1 c.)
- 1/3 c. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. olive oil
Method
- Pour the boiling water over the bulghur in a large bowl. Cover the bowl; let stand 2 hours.
- Drain off any excess water from the bowl.
- Add the cucumbers, radishes, mint, olive oil, onions, lemon juice, salt and pepper to the bulghur.
- Toss the mixture until all the ingredients are thoroughly blended. Refrigerate the tabbouleh salad until ready to serve.
