Tabbouleh
(crushed wheat, tomato, mint and parsley salad)
1/2 cup fine bulghar (crushed wheat)
3 medium-sized fresh, ripe tomatoes, finely chopped
1 cup finely chopped parsley, preferably flat-leafed
1 cup finely chopped
onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil (use extra virgin)
2 tablespoons finely cut fresh mint, or 1 tablespoon dried mint
crumbled
Romaine lettuce leaves (optional)
Place the bulghar in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for ten minutes, then drain in a sieve or colander lined with double thickness of
dampened cheesecloth. Wrap the bulghar in the cheesecloth and squeeze it vigorously until completely dry Drop the bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork
Just before serving, stir in the olive
oil, mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.
Serves 4- 6
