*  Exported from  MasterCook  *

                   Tabouleh (Burghul and Parsley Salad)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Fine burghul
   2      cups          Cold water
   2      cups          Chopped parsley
     1/2  cup           Finely chopped spring onions
     1/4  cup           Finely chopped mint
     1/4  cup           Olive oil
   2      tablespoons   Lemon juice
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Freshly ground black pepper
   2                    Firm ripe tomatoes
                        Crisp lettuce leaves
     1/4  cup           Lemon juice -- mixed with:
     1/2  teaspoon      Salt

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.

 

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