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Tabbouleh
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Yield: 4 1/2 cups
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| Tabbouleh Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges. Ingredients | |
| 1 cup | bulghur wheat |
| 4 | plum tomatoes, finely chopped, with their juice |
| 1 3/4 cups | finely chopped fresh flat-leaf parsley, (about 2 medium |
| bunches) | |
| 4 | scallions, finely chopped |
| 1/4 cup | fresh lemon juice, (about 2 lemons) |
| 3/4 teaspoon | coarse salt |
| 1/4 cup | extra-virgin olive oil |
| Freshly ground pepper | |
| 2 tablespoons | finely chopped fresh mint |
| Directions Soak bulghur in cold water 10 minutes. Drain in a sieve lined with damp | |
| cheesecloth, squeeze out all water. Transfer to a serving bowl; fluff | |
| with a fork. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, | |
| salt, and oil; season with pepper. Toss to coat. Just before serving, | |
stir in mint.
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Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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