Tabbouleh

Ingredients

• 1 cup bulgur, preferably fine (#1)
• 1 small onion, chopped
• 1 bunch scallions, chopped
• 1 cup minced parsley, preferably Italian flat-leaved
• ¼ cup crushed dried mint leaves, or 1/2 cup chopped fresh mint 
• salt and freshly ground pepper to taste
• ¼ cup lemon juice
• ¼ cup olive oil
• Romaine lettuce leaves
• Black olives
• Cherry tomatoes

Method

1. Mix the bulgur with 2 cups cold water, and let stand for 1/2 hour at room temperature. Drain thoroughly. 
2. The wheat will have expanded quite a bit.
3. Put in a bowl and add the onions. Squeeze the wheat and the onion together so the onion juices penetrate the wheat. 
4. Fluff with a fork, and add the scallions, parsley, and mint; toss to mix. Add salt and pepper. 
5. Beat the lemon juice and olive oil together, add, and toss. 
6. Taste for seasoning. 
7. Refrigerate for at least 1 hour, uncovered.
8. Arrange the lettuce leaves decoratively on a shallow platter to form a bed for the salad, and mound it in the center. 
9. Decorate with the black olives and cherry tomatoes.
   
   

Recipe Notes

Serves: 6-8

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