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cracked Wheat And Parsley Salad (tabooley, Tabuleh) 3/4 Cup Bulgur (cracked Wheat)
1 1/2 Cups Minced Parsley
3 Medium Tomatoes, Chopped
1/3 Cup Chopped Scallions (with Tops)
2 Tablespoons Snipped Fresh Mint Leaves Or
2 Teaspoons Crushed Dried Mint Leaves
1/4 Cup Olive Oil Or Vegetable Oil
1/4 Cup Lemon Juice
1 Teaspoon Salt
1/4 Teaspoon Pepper cover Bulgur With Cold Water; Let Stand 30 Minutes; Drain; Press Out As Much Water As Possible. Place Bulgur, Parsley, Tomatoes, Scallions And Mint In Nonreactive Bowl. Mix Remaining Ingredients; Pour Over Bulgur Mixture. Toss. Cover And Refrigerate At Least 1 Hour. Garnish With Ripe Olives If Desired. yields 6 Servings. note: If You Desire A Softer Texture, Cover Bulgur With Boiling Water; Let Stand 1 Hour. |
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