Tabbouleh

This is an authentic tabbouleh recipe because it calls for so much vegtable. Tabbouleh should always have more vegetable than grain.

• 1/2 cup fine bulghur
• 1 cupchicken broth (or water)
• 1 large ripe tomato, finely chopped
• 8 tablespoons finely chopped parsley leaves
• 4 tablespoons finely chopped fresh mint leaves
• 1 medium onion scallions, or approx. equivalent of green onion
• 2 - 3 tablespoons olive oil
• 3-4 tablespoons lemon juice (or more if you prefer)
• 1 to 2 teaspoons salt
• Pepper

METHOD

Rinse bulghur and drain quickly. Place in a deep bowl and pour warm chicken broth water over grains. Cover and allow to absorb liquid for about 20 to 25 minutes. Drain off any unabsorbed liquid and discard.

Add remaining ingredients - except oil and lemon juice - and toss to mix evenly. Then add oil and lemon juice, tossing again to coat grains well. Adjust seasoning according to taste, adding a little more lemon juice, salt or pepper.

Arrange lettuce leaves on a flat plate, and place a large mound of salad in the middle. Serve with pita bread. Scoop up salad with lettuce leaves, fill and roll up, or stuff into pita bread.

Serves: 4

Contributor: Elinoar Moore

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