Tabbouleh (bulgur and herb salad)
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| Artist: |
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Yield: |
4 |
| Categories: |
Salads, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 1
| cup | Bulgur , fine | | 1
| med | Onion , finely chopped | | 1 1/2
| cup | Parsley , finely chopped | | 1/4
| cup | Fresh mint , chopped | | 1/4
| cup | Olive oil | | 1/4
| cup | Lemon juice | | | Salt | | 8
| | Romaine lettuce leaves | | 2
| med | Tomatoes , cut in wedges |
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Procedures:
| 1 | Recipe by: demers@ere.umontreal.ca | | 2 | Drain the bulgur and squeeze out as much moisture as possible with your hands. | | 3 | Combine the bulgur, onion (or scallions), parsley and mint in a bowl. | | 4 | Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. | | 5 | Taste and adjust the seasoning. | | 6 | Cover and chill in the refrigerator. | | 7 | To serve, mound the salad in the center of a plate. | | 8 | Decorate with thelettuce leaves and tomato wedges. | | 9 | The lettuce leaves may be used toscoop up the salad. | | 10 | >one may also add to the salad: finely chopped tomatoes, cucumber or green pepper |
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