Description Edit

Tabbouleh is a Middle Eastern salad in which the subtle perfume of mint permeates the dish, without dominating the other flavours.

Ingredients Edit

• 85 g (3 oz, ½ cup) burghul
• 2 bunches flat-leaf parsley (about 30 g before washing, or 1½ cup chopped)
• 1 bunch fresh mint (about 10 g before washing, or ½ cup chopped)
• 3 green onions or 1 small onion
• 1 large tomato
• 90 milliliters (3 oz, 6 tbsp) lemon juice
• 60 milliliters (2½ oz, 4 tbsp) olive oil
• salt
• 1 romaine lettuce (optional)

Directions Edit

1. Leave the burghul in water for about 2 hours, then wash and squeeze out.
2. Wash and chop the parsley, mint and green unions very fine.
3. Dice the tomato.
4. Combine all ingredients including burghul.
5. Add salt to taste, lemon juice, olive oil and mix well.
6. Serve in a bowl lined with lettuce leaves.