Friday, June 24, 2005

Tabbouli Salad

I love this with grilled chicken.

1 cup bulghar soaked in 1 cup boiling water with 1/2 tsp salt
2-3 green onions chopped
2 tomatoes, seeded and chopped
2 cloves garlic, chopped
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
1 cucumber, seeded and chopped

juice of 1-2 lemons
1/4-1/3 cup extra virgin olive oil
salt & pepper to taste

Soak bulghar for 20-30 minutes in water then drain. Add remaining ingredients and dress with
lemon juice and olive oil. Taste and correct seasonings. This is better if you let it sit at room temperature for an hour.

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