Tabouleh Salad

INGREDIENTS

2 bunches of fresh parsley (1 ½ cup chopped, with stems
discarded)
2 tablespoons of fresh mint, chopped
1 medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
½ teaspoon black pepper
½ cup bulgur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)

METHOD

Soak bulgur in water for 1 ½ to 2 hours in cold water until
soft.

Squeeze out excess water from bulgur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice,
and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add
salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before
serving.

WOULD YOU LIKE TO ?

COMMENTS