TABOULI SALAD - 1966

Prep time 20 mins Total time 20 mins Author: The Mediterranean Dish Recipe type: Salad Cuisine: Middle Eastern Serves: 6-8

Ingredients ½ cup extra fine bulgur wheat 4 firm Roma tomatoes, very finely chopped 1 English cucumber (hothouse cucumber), very finely chopped 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped 4 green onions, white and green parts, very finely chopped Salt 3-4 tbsp lime juice (lemon juice, if you prefer) 3-4 tbsp extra virgin olive oil Romaine lettuce leaves to serve, optional

Instructions Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the the lime juice and olive oil and mix again. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli. Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Notes The finer you chop the vegetables, the better. See additional tips above. To serve a smaller crowd, simply cut the recipe in half. You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli. Source and photo: The Mediterranean Dish

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