Tabbouleh is a middle eastern dish known for both
an abundance of parsley and the tang of lemon juice.
More of Linda's
delicious
Salad and Salad Dressing Recipes.
Don't
forget to check
out my
Poached Chicken Breasts with Blackberry
Cabernet Sauce dinner menu
which includes
this great Tabbouleh Salad.
Tabbouleh Salad Recipe - Bulgur Wheat Salad
Recipe Type:
Salad and Salad Dressing,
Bulgur Wheat
Yields:
6 servings
Prep time: 60 min
Ingredients:
1 cup finely-ground bulgur wheat*
2 cups water
1 tablespoon extra-virgin
olive oil
1/2 cup Mediterranean-style olives, pitted and halved
1/2 cup chopped fresh parsley
2 or 3 fresh
basil leaves, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely-chopped toasted pecans or walnuts
2 tablespoons minced green onion
Juice of 1
lemon (about 2 tablespoons)
Salt and freshly-ground black pepper to taste
Romaine lettuce leaves
* Bulgur
wheat is a quick-cooking form of whole wheat that has been cleaned, parboiled,
dried, and cracked into particles. It is similar to cracked wheat, and is used
like couscous and rice.
Preparation:
Put bulgur wheat in a deep bowl. Bring water to a boil, pour it over the bulgur and let bulgur stand 1 hour. Drain bulgur well and return it to the bowl. Add olive oil, olives, parsley, basil, red pepper, pecans or walnuts, onion, lemon juice, salt, and pepper; mix lightly. Cover and refrigerate 2 to 3 hours or overnight.
To serve, spoon onto a lettuce-lined platter or on individual serving plates.
Makes 6 servings.
