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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 1/2 c. fine burghul (cracked wheat)
- 2 large tomatoes, diced fine
- 1 bunch green onions, chopped fine
- 4 bunches parsley, chopped fine
- 1/2 bunch mint, chopped fine or 2 Tbsp. dried mint
- 1 large cucumber, peeled and chopped fine
- 1/2 c. olive oil
- juice of 3 lemons
- 1/2 tsp. pepper
- 1 Tbsp. salt
Method
- Wash burghul.
- Drain and place in a large bowl.
- Squeeze out moisture by cupping your hands and squeezing.
- Add all chopped vegetables and mix well.
- Add oil, lemon juice, salt and pepper. (It's a long process, but chop the vegetables as fine as possible for the more true Tabbouleh.)
- Allow burghul to soak and absorb the juice (about 1 hour).
- Serve over fresh green lettuce.
- Eat with lettuce leaves, tender grape leaves or with a fork.
- Makes a refreshing appetizer or a picnic salad.
- Makes 4 servings.
