Name: Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2 fresh parsley; fresh mint; 2 spring onions; 1 tomatoes chopped; 1/2 bulgar wheat; lemons juice only; 1/3 olive oil; salt and freshly ground black pepper; romaine lettuce

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Ingredients (9)

2	fresh parsley
	fresh mint
2	spring onions
1	tomatoes — chopped
1/2	bulgar wheat
	lemons — juice only
1/3	olive oil
	salt and freshly ground black pepper
	romaine lettuce

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Method:

Rince the burgul, drain, and keep it covered in a little water to soak for about 30 minutes.
Strip the mint leaves off the stalks.
Wash the parsley, mint, tomato and onion and shake off excess water
Dice the tomato and add to the burghul.
Finely chop the parsley, then the mint, and mix with the burghul and tomato.
Finely chop the onions, then add to the rest of the ingredients.
Season with salt and pepper.
Dress the salad with lemon juice, olive oil and more salt as necessary.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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