 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | parsley, finely chopped | 2 | tablespoons | bulgar | 1/4 | cup | freshly squeezed lemon juice | 1 | tablespoon | mint leaves (finely chopped) | 1 1/8 | large whole (3" dia) | tomato, seeded and chopped fine | 2 | tablespoons | olive oil, extra virgin | 1/4 | cup, sliced | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | Clean and strain bulgur. | | 2 | Soak and strain parsley several times to clean thoroughly. | | 3 | Place onion, lemon juice, 2/3 diced tomatoes (reserve 1/3 for garnish) and mint leaves in a large bowl and mix well. Season with salt and pepper to taste. | | 4 | 15 minutes before serving, add parsley and oil and mix again. | | 5 | Garnish with hearts of romaine lettuce leaves and diced tomatoes. | | 6 | Note: Tabouleh can only be great if the parsley and mint are hand chopped with a very sharp knife to avoid bruising. Traditionally, tabouleh is eaten using lettuce, fresh vine leaves or white cabbage as scoops. |
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