tabbouleh
Tabbouleh (Lebanese Salad) 2/3 cup bulghur 4 thinly sliced scallions 2 cups coarsely chopped flat-leaf parsley (cilantro) 1/4 cup shredded mint 1/2 cup cherry tomatoes, quartered
Ingredients
- 2/3cupbulghur
- 4thinly sliced scallions
- 2cupcoarsely chopped flat-leaf parsley (cilantro)
- 1/4cupshredded mint
- 1/2cupcherry tomatoes, quartered
- 2tablespoonplus 2 teaspoons extra-virgin olive oil
- 1/4cupfreshly squeezed lemon juice
- 1/4teaspoonfreshly ground black pepper
Directions
- 1
Tabbouleh (Lebanese Salad) 2/3 cup bulghur 4 thinly sliced scallions 2 cups coarsely chopped flat-leaf parsley (cilantro) 1/4 cup shredded m
- 2
Add water to cover and leave to soak until tender, about 30 minutes
- 3
Drain the bulghur through a cheesecloth-lined sieve
- 4
Gather up the cheesecloth around the bulghur and squeeze to extract as much water as possible
- 5
Transfer the bulghur to a medium-size bowl and add the scallions, parsley, mint and tomatoes
- 6
To make the dressing, combine the olive oil, lemon juice, pepper and salt in a glass jar with a plastic screw-top lid and shake well to comb
- 7
Pour the dressing over the salad and toss gently until evenly coated
- 8
Cover and chill in the refrigerator for 30 minutes