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My Tabbouleh
Tabbouleh’s primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion and other herbs with lemon juice and various seasonings. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.
Ingredients
7 cups finely minced fresh parsley 1 large bunch
1 1/3 cup finely minced tomatoes
3 to 4 tbsp. finely minced red onions
1 1/2 to 2 tbsp. bulgur
1/2 cup fresh lemon juice
2 tbsp. olive oil
1/2 to 1 garlic clove, finely minced optional
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/3 cup finely minced tomatoes
3 to 4 tbsp. finely minced red onions
1 1/2 to 2 tbsp. bulgur
1/2 cup fresh lemon juice
2 tbsp. olive oil
1/2 to 1 garlic clove, finely minced optional
1 1/2 tsp. salt
1/2 tsp. pepper
Methods/steps
Parsley, tomatoes and onions must be finely minced. Combine the parsley, tomatoes, and onions. Prepare the bulgur as specified on the package cool completely and add to the parsley mixture. Combine lemon juice, olive oil, garlic, salt and pepper and mix well. Add the lemon mixture to the salad, mix and refrigerate until serving. Tabbouleh should be eaten within two days.
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