Tabouleh - 2

Recipe Ingredients

1/2 cup	118ml	Burghur wheat
2		Flat-leaf parsley - chopped
		(about 1 1/2 cup before washing)
1		Fresh mint
		(about 10 gr. Before washing - or 1/2
		Cup chopped)
3		Green onions or 1 small onion
1		Tomato (large)
6 tablespoons	90ml	Lemon juice
4 tablespoons	60ml	Olive oil
		Salt
1		Romaine lettuce - (optional)

Recipe Instructions

Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato.

Combine all ingredients including burghur. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves.

This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.

From "Aramco World" magazine, March - April 1988

Source:
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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