Recipe for Tabouleh (burghul And Parsley Salad)

0.75	c	Fine burghul
2.00	c	Cold water
2.00	c	Chopped parsley
0.50	c	Finely chopped spring onions
0.25	c	Finely chopped mint
0.25	c	Olive oil
2.00	tb	Lemon juice
1.50	ts	Salt
0.50	ts	Freshly ground black pepper
2.00		Firm ripe tomatoes
		Crisp lettuce leaves
0.25	c	Lemon juice; mixed with:
0.50	ts	Salt

Instructions:
Place burghul in a bowl and cover with the cold water.
Leave to soak for 30 minutes.
Drain through a fine sieve, pressing with back of a spoon to extract moisture.
Spread onto a cloth and leave to dry further.
Meanwhile, prepare parsley.
Wash well, shake off excess moisture and remove thick stalks.
Wrap in a tea towel and place in refrigerator to crisp and dry.
Put burghul into a mixing bowl and add spring onions.
Squeeze mixture with hand so that burghul absorbs onion flavour.
Chop parsley fairly coarsley, measure and add to burghul with mint.
Beat olive oil with lemon juice and stir in salt and pepper.
Add to salad and toss well.
Peel and seed tomatoes and cut into dice.
Gently stir into salad.
Cover and chill for at least 1 hour before serving.
Serve in salad bowl lined with crisp lettuce leaves.
Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.
Serves 6-8

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

rice chicken, pastries, garlic potatoes, butter cake, cake icing, toffee candy, corn chips, wedding cake, vietnames, streusel, beef stew, wellington, turkey, tart, squash soup, spagetti, shallots, pickled plums, pepperoni pizza, vegetarian, panckoecken (medieva, orange rice, octopus, lemon chiffon pie, lamb chops, freezer pickles, curry, corn on the cob, lamb, colcannon, chinese, chilli, salmon, lam, ham, leek, ginger, dill, salmon, caviar,