Tabouleh
By: Barnaby Dorfman
Published: Sunday, December 6, 2009 - 1:04am

Ingredients




1/2 cup bulgur
1/2 cup Finely chopped onion
1/2 teaspoon Pepper
1 teaspoon Salt, or to taste
3 cups Finely chopped parsley
1/2 cup Finely chopped scallions
2 cups Finely chopped ripe tomatoes
1 1/2 cups Fresh mint leaves, finely chopped
1/2 cup Fresh lemon juice
3/4 cup Olive oil

Preparation

1 Rinse the bulgur several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. 2 Combine minced onion with the pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

About


From the Levant (Syria, Lebanon, Palestine and Jordan). This cold salad is wonderful in hot weather. Combines well with stuffed grape leaves, hummus, grilled lamb, and other Middle Eastern/Mediterranean dishes.
Consider adding allspice for a more exotic flavor.