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Ingredients
| bulgur wheat: 1/3 cup |
| water: 1/4 cup (hot) |
| onions: 1 (grated) |
| parsley: 4 cups (finely chopped) |
| red tomatoes: 2 (finely chopped) |
| fresh peppermint: 1 Tbl (chopped) |
| lemon juice: 1/3 cup (fresh) |
| olive oil: 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| iceberg lettuce heads |
Tabbouleh
Credit: Food.com
User rating:
-
Prep Time
70 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- Mix the bulgur with the hot water and let stand 1 hour.
- Pound the grated onion into the bulgur with a pestle into the soaked bulgur.
- Mix the parsley, tomatoes, and mint into the bulgur.
- Stir together the lemon juice, olive oil, salt and pepper and pour over the parsley mixture, mixing well; chill tabbouleh.
- To serve, place tabbouleh on a large platter surrounded by lettuce leaves; scoop up tabbouleh with lettuce and eat with the hands.