Tabbouleh

From Eat, Drink & Weigh Less by Mollie Katzen

1/2 cup dry bulgur
1/2 cup boiling water
2 scallions, tips trimmed (or 1/4 red onion)
1/2 cup (packed measure) fresh parsley leaves
10 medium-sized fresh mint leaves
1/2 teaspoon minced or crushed garlic
1/4 teaspoon salt (or to taste)
2 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
1/2 English cucumber, seeded and finely minced
half a small red, yellow or orange bell pepper, finely minced
freshly ground black pepper
1 medium-size ripe tomato, cut into tiny dice (or small dice canned tomato if necessary)

Combine the bulgur and boiling water in a medium-size bowl, cover the bowl with a plate and let stand for 20 minutes.  Meanwhile, chop all the vegetables.  When the bulgur is tender, add the garlic, salt, half the olive oil and half the lemon juice and stir well.  Stir in everything else.  Cover tightly and refrigerate ’til serving time.

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Published in: on April 24, 2010 at 2:53 pm  Leave a Comment  

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