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Thank you to Bita for sharing this recipe with us! 6 to 8 portions |
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(No Picture Available) Minty TabboulehIngredients: • 1 heaping cup bulgur • 1 cup cold water • 1/2 cup fresh lemon juice • 2/3 cup extra virgin olive oil • 1 cup coarsely chopped fresh mint leaves (didn't have any when I made it) • 1 cup coarsely chopped fresh Italian parsley • 1/2 cup finely diced red onion • 2 teaspoons minced garlic • 1 teaspoon coarsely ground black pepper • 1/2 teaspoon salt • 4 ripe plum tomaotes, seeded and cut into 1/2-inch dice • 1 large cucumber, peeled, seeded and cut into 1/2-inch dice • Fresh mint leaves for garnish Directions: 1. Combine the bulgur, water, lemon juice, and 1/3 cup of the olive oil in a large bowl. Mix well, and set aside for 30 minutes at room temperature. Fluff the mixture with a fork. 2. Add the mint, parsley, red onion, garlic, pepper, salt, and remaining 1/3 cup olive oil. Toss well with a fork. 3. Add the tomatoes and cucumber, and toss again. Adjust the seasonings if necessary, and allow to stand, loosely covered, for at least 30 minutes for the flavors to come out. 4. Garnish with fresh mint leaves, and serve. |
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