Tabbouleh Salad

After vacation comes starvation!  Sorry, that was real nerdy.  However, it is needed.  After a week of major boozing and eating, I could use some health.  Last night I was craving greens and lots of it.  This is a standard recipe for tabbouleh, and it is incredibly easy.  The longer everything has to soak in the sauce the better, but it is fine to make and eat right away. Everything is to taste.  I prefer loads of parsley and little bulgar wheat (the authentic Lebanese way) and very lemon-y.  Feel free to use more or less of all ingredients. -ts

¼ cup bulgar cracked wheat (fine)- you may want more
2 roma tomatoes chopped
2 bunches flat leaf parsley chopped
Pinch of chopped fresh mint
Bunch of scallions chopped
Lemon juice (1-2 lemons)
Olive oil (about ¼ cup)
Salt & pepper
iceberg or romaine lettuce leaves separated and cleaned

  1. Prepare bulgar wheat as instructed on package and set aside.  Here is a common way to prepare it: Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer or sieve, and press the bulgur against the strainer to squeeze out excess water.
  2. Transfer bulgar to a large bowl, and toss with the lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours (optional I eat it right away!) so that the bulgur can continue to absorb liquid.
  3. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves; eat like a lettuce wrap.
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Filed under Middle Eastern, Salad, Side dishes, Veggies

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