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Tabouli
2
From: Suzanne
Way
Here's another Middle Eastern recipe.
It's one of my favourites this time of year, when I have tomatoes,
parsley, mint, and scallions in my garden.
You can also throw in chickpeas or lentils.
- 1 cup bulger
- Boiling water
- 4 tomatoes, chopped
- 2 cups fresh parsley, minced
- 1 cup fresh mint leaves, minced
- 1 bunch (about 8) scallions, finely chopped
- 1 tsp. ground cumin
- Salt & pepper to taste
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- Romaine lettuce
Place bulger in a large bowl and pour in boiling water until well-covered.
Let stand at least 20 minutes.
Drain in sieve & press out excess moisture.
Return to bowl & add vegetables & herbs.
Stir in spices.
Whisk lemon juice & oil together & add to salad, tossing to coat.
Serve with romaine lettuce at room temp. |
