Tabouleh

Tabouleh 

(Cracked Wheat Salad)

Prepare the mixture early enough to allow flavors to blend

Ingredients:

• 1-1/2 cups fine bulgur
• 2 bunches parsley, finely chopped
• 1 bunch scallions, finely chopped
• 4 tomatoes, skinned and peeled, chopped fine
• 1 small bunch mint or 2 tsp. dried mint
• 1/2 tsp. ground red pepper (optional)
• 1/3 cup olive oil
• 1/3 cup lemon juice
• salt to taste

Cover the bulgur with room temperature or hot water and allow to soak for an hour or so until all the water is absorbed. Squeeze out excess water with hands (if you want it a bit juicy leave the excess water in) and mix into the other ingredients except oil, lemon juice and salt.

Add the olive oil, lemon juice and salt to taste.

Line a serving platter with washed, dried Romain lettuce leaves and pile the tabouleh neatly on top of the lettuce leaves to serve. Garnish with Kalamata olives, sprigs of parsley and lemon wedges. 

Serves 10