Monday, November 5, 2012
ME Feast: Tabbouleh
Juice from 2 to 3 lemons
2 bunches flat-leaf parsley, chopped
3 roma tomatoes, cored, seeded, and finely chopped
4 green onions, finely chopped
2 Tbsp. finely chopped fresh mint leaves
1/3 cup olive oil
1/4 to 1/2 tsp. salt
1/8 tsp. cayenne pepper
1. Rinse bulgur wheat thoroughly, and drain. Place bulgur in a bowl, and stir in 1/4 cup lemon juice. Let stand until grains are tender and fluffy, about 20 minutes.
2. Stir in parsley and next 3 ingredients. Combine remaining 4 tsp. lemon juice, olive oil, salt, and cayenne. Pour into bulgur mixture, and toss to coat. Season with additional salt and cayenne to taste, if needed. Cover and chill for 1 hour.