Lebanese Tabouleh
By: Munchin with Mu...
Published: Friday, May 13, 2011 - 8:50am

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
1 Juice from lemon
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 6 Serves 2

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