Recipe of the Day

Tabouleh - Parsley and Burghul Salad

posted on: Nov 6, 2014

This salad has become world-renowned. It has been made popular in the Americas and Europe by Lebanese immigrants. Serves about 6 to 8.

• 1/2 cup fine or medium burghul, soaked for 10 minutes in warm water, then drained by pressing water out through a fine strainer.
• 2 medium bunches of parsley, thoroughly washed, stemmed, then finely chopped
• 1 cup finely chopped green onions
• 1/2 cup finely chopped fresh mint
• 2 medium tomatoes, diced into 1/4 inch cubes
• 4 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• lettuce leaves

Place burghul and all vegetables, except lettuce leaves, in a bowl, then thoroughly mix and set aside. Combine remaining ingredients, except lettuce leaves, then pour over burghul and vegetables. Toss and serve on a bed of lettuce leaves.