Tabbouleh the Editors of Publications International, Ltd.
Makes 8 servings
|1/2||cup uncooked bulgur wheat|
|3/4||cup boiling water|
|5||teaspoons lemon juice|
|2||teaspoons olive oil|
|1/2||teaspoon dried basil|
|1/4||teaspoon black pepper|
|1||green onion, thinly sliced|
|1/2||cup chopped cucumber|
|1/2||cup chopped green bell pepper|
|1/2||cup chopped tomato|
|1/4||cup chopped fresh parsley|
|2||teaspoons chopped mint (optional)|
- Rinse bulgur thoroughly in colander under cold water, picking out any debris; drain well. Transfer to medium heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.
- Combine lemon juice, oil, basil and black pepper in small bowl. Pour over bulgur; mix well.
- Layer bulgur, onion, cucumber, bell pepper and tomato in clear glass bowl; sprinkle with parsley and mint.
- Refrigerate, covered, at least 2 hours to allow flavors to blend. Serve layered or toss before serving.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||23 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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