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Tabouleh
(Burghul and parsley salad)
This is a very popular salad dish in most of the mid east countries. However, they make it with a lot of parsley, and I've found this one to have a more balanced flavor. I hope you enjoy it)
3/4 cup fine burghul
2 cups cold water
2 cups fine chopped parsley
1/2 cup fine chopped onions (early spring are best)
1/4 cup fine chopped mint
1/4 cup olive oil (or little less if you desire)
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 firm ripe tomatoes
1/4 cup lemon juice mixed with 1/2 teaspoon salt
Place the burghul in a bowl, and add the water letting it sit about 30 minutes until the burghul has absorbed a good amount of it. Then drain through a fine sieve and gently sqeeze out some of the water. Add the onions and let sit to absorb the flavor.
Meanwhile, clean the parsley and mint, and chop them very fine, then add to the burghul.
Beat the olive oil with the lemon juice, stir in salt and pepper, and add to salad, tossing well.
Peel, seed, and chop the tomatoes into small dices (for those who like to save time and dont mind, the peels may be left on), and gently stir into the salad.
Cover and let chill for about an hour.
When serving, place a dish with the additional 1/4 cup lemon juice and salt to be added according to individual tastes.
Serves 6-8
(Burghul and parsley salad)
This is a very popular salad dish in most of the mid east countries. However, they make it with a lot of parsley, and I've found this one to have a more balanced flavor. I hope you enjoy it)
3/4 cup fine burghul
2 cups cold water
2 cups fine chopped parsley
1/2 cup fine chopped onions (early spring are best)
1/4 cup fine chopped mint
1/4 cup olive oil (or little less if you desire)
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 firm ripe tomatoes
1/4 cup lemon juice mixed with 1/2 teaspoon salt
Place the burghul in a bowl, and add the water letting it sit about 30 minutes until the burghul has absorbed a good amount of it. Then drain through a fine sieve and gently sqeeze out some of the water. Add the onions and let sit to absorb the flavor.
Meanwhile, clean the parsley and mint, and chop them very fine, then add to the burghul.
Beat the olive oil with the lemon juice, stir in salt and pepper, and add to salad, tossing well.
Peel, seed, and chop the tomatoes into small dices (for those who like to save time and dont mind, the peels may be left on), and gently stir into the salad.
Cover and let chill for about an hour.
When serving, place a dish with the additional 1/4 cup lemon juice and salt to be added according to individual tastes.
Serves 6-8