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Tabouleh ©Edward Karaa
At a Glance
Prep Time : 2hr 10min
Course : Appetizer, Entree, Lunch, Salad, Sandwiches, Side Dish
Special : Easy, Low Calorie, Low Carb, Low Fat, Quick, Vegan, Vegetarian
Type of Prep : No Cook, No-Bake
Cuisine : Middle Eastern
Occasion : Cookout, Family Dinner, Party, Picnic, Potluck
 
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Tabouleh - Wheat and Herb Salad

From Saad Fayed,
Your Guide to Middle Eastern Food.
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Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.

INGREDIENTS:

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

PREPARATION:

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur 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.
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