Tabouleh (burghul and parsley salad)
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Tabouleh (burghul and parsley salad)
  Salad    Lebanese    Grains    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:30 AM. Recipe ID 26099. Report a problem with this recipe.
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      Title: Tabouleh (burghul and parsley salad)
 Categories: Lebanese, Salads, Grains, Vegetarian, Vegan
      Yield: 6 servings
    3/4 c  Fine burghul
      2 c  Cold water
      2 c  Chopped parsley
    1/2 c  Finely chopped spring onions
    1/4 c  Finely chopped mint
    1/4 c  Olive oil
      2 tb Lemon juice
  1 1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2    Firm ripe tomatoes
           Crisp lettuce leaves
    1/4 c  Lemon juice; mixed with:
    1/2 ts Salt
  Place burghul in a bowl and cover with the cold water.  Leave to soak
  for 30 minutes.  Drain through a fine sieve, pressing with back of a
  spoon to extract moisture.  Spread onto a cloth and leave to dry
  Meanwhile, prepare parsley.  Wash well, shake off excess moisture and
  remove thick stalks.  Wrap in a tea towel and place in refrigerator to
  crisp and dry.
  Put burghul into a mixing bowl and add spring onions.  Squeeze
  mixture with hand so that burghul absorbs onion flavour.
  Chop parsley fairly coarsley, measure and add to burghul with mint.
  Beat olive oil with lemon juice and stir in salt and pepper.  Add to
  salad and toss well.
  Peel and seed tomatoes and cut into dice.  Gently stir into salad.
  Cover and chill for at least 1 hour before serving.
  Serve in salad bowl lined with crisp lettuce leaves.  Lemon juice and
  salt mixture is served in a jug so that it may be added according to
  individual taste.
  Serves 6-8

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Recipe ID 26099 (Apr 03, 2005)

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