Tabbouleh

  

January 24, 2017

  • Prep: 30 mins
  • Yields: 6 Servings

Directions

1Place the burghul in a bowl and pour in cold water to cover.

2Let soak for 10 minutes or more, then drain in double thickness of dampened cheese cloth. Squeeze until completely dry.

3Put burghul in a deep bowl, add tomatoes, parsley, onions, lemon and salt. Toss thoroughly with a fork.

4Just before serving stir in oil and mint and correct seasonings.

Ingredients

1/2 cup fine burghul

3 medium ripe tomato, finely chopped

1 cup parsley, finely chopped

1 cup onions, finely chopped

1/3 cup lemon juice

2 teaspoons salt

1/3 cup olive oil

2 tablespoons fresh mint, finely chopped

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