Lebanese Tabouleh

Ingredients

3 cups flat leaf parsley, about one bushel
1 tablespoon fresh mint
3 tablespoons green onions, finely chopped
1/4 cup roma tomatoes, finely chopped
3 tablespoons cooked bulgur wheat
2 tablespoons olive oil

Preparation

1
Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.
2
In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl.
3
Add green onions, tomatoes and bulgur wheat; stir to combine.
4
Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
5
Serve on it’s own or with pita bread

Tools

 



About

http://munchinwithmunchkin.wordpress.com/2011/05/13/tabouleh/

Yield:

2

Added:

May 13, 2011

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