Tabbouleh salad 1/2 cup fine bulgur 3 tablespoons olive oil 1 cup boiling-hot water 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches) 1/2 cup finely chopped fresh mint 2 medium tomatoes, cut into 1/4-inch pieces 1/2 cucumber ( pref. seedless), peeled, cored, and cut into 1/4-inch pieces 3 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon black pepper Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
Posted on: Sun, 25 Aug 2013 13:09:36 +0000
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