Tabbouleh

Ingredients

  • 5 oz fine bulgur wheat, rinsed
  • 6 tbsp fresh lemon juice, divided in half
  • 4 medium tomatoes, chopped
  • salt to taste
  • ½ cup oil (olive, canola or mix) + additional for drizzling as needed
  • ⅓ cup scallions or onion, chopped
  • ⅓ cup mint leaves, chopped
  • 2 cups parsley leaves (flat-leaf or curly), chopped
  • ground allspice to taste

Serving Suggestion

  • 8-10 romaine lettuce leaves, washed & dried

How-to

  1. In a small bowl, soak bulgur in enough water to cover it completely for about 10 minutes, then drain well
  2. Combine bulgur with 3 tbsp lemon juice, tomatoes, salt, oil(s), scallions and mint
  3. Add parsley, the remaining 3 tbsp lemon juice and fold all ingredients together. Drizzle in a bit more olive oil as needed to bring the tabbouleh together
  4. Add allspice to taste. Check seasonings and add more salt if needed

Servings Suggestion

  • Arrange lettuce leaves around edges of a serving bowl or platter, with the stem-ends towards the center. Spoon a small amount of tabbouleh onto each of the lettuce leaves

Excerpted from: Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson