This Lebanese specialty of parsley, mint, tomatoes and bulgur is refreshing all year round
Prep Time: prep about 20 mins, plus 15 mins standing
Serves: makes 4 servings
- 3 / 4 cup bulgur (cracked wheat)
- boiling water, as needed
- 1 / 3 cup extra-virgin olive oil
- 1 / 4 cup fresh lemon juice
- salt and freshly ground black pepper
- 4 scallions, finely chopped
- 1 / 2 cup chopped parsley
- 1 / 4 cup chopped mint
- small lettuce leaves
- 2 ripe tomatoes, seeded, and finely diced
- Put the bulgur in a large bowl. Pour in enough boiling water to cover. Let stand about 10 minutes, or until the grains are swollen and tender. Drain in a fine wire sieve, rinse in cold water, and drain again.
- Whisk the oil and lemon juice in a large bowl. Stir in bulgur. Season with salt and pepper.
- Just before serving, mix in the scallions, parsley, and mint.
- Arrange lettuce leaves on a serving dish. Spoon portions of tabbouleh into the leaves, scatter the diced tomatoes over the top and serve at room temperature.
- prep about 20 mins, plus 15 mins standing
Fruit Tabbouleh: Replace the chopped tomatoes with 2-3 tbsp pomegranate seeds or the same quantity of toasted pine nuts.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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