Tabbouleh
(serves 12)
|
1/4 cup fresh mint, minced
4 tblsp olive oil
1/3 cup lemon juice, (about 2 lemons)
1 teaspoon salt
1/2 teaspoon pepper
1 cup fine bulger (cracked wheat)
1 lb. tomatoes, peeled, seeded, and finely chopped
2 cups green onions, minced
3 cups parsley, minced (about 3 bunches)
1 Medium cucumber, deseeded and finely chopped
|
|
|
Serve on bed of clean romaine leaves, which can be used as eating utensils! Or as an addition to falafel.
|
Wash the wheat, cover with hot water and let stand 30 minutes.
Drain, then squeeze dry. Set aside.
Mix together the tomatoes, green onions, cucumber, parsley, and mint in a deep bowl.
Then mix in the wheat until well blended.
Beat in the oil, lemon juice, salt, and pepper.
|
|
Back
|
