Tabouli

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Title: TABOULI
Categories: Salads, Lebanese
Yield:

3 x bunches of parsley
1/3 c Crushed wheat (burghui)
2 c Water
1/4 c Fresh mint (chopped) or 2
-tbs dry
4 Green onions, with ends
2 lg Tomatoes (diced small)
1 1/2 ts Salt
1/4 ts Pepper
1/3 c Lemon juice (or to taste)
1/4 c Olive oil or vegetable oil

Instructions:

1. Wash parsley well, drain and shake out excess moisture.

2. Soak crushed wheat in water in a large mixing bowl for 2 minutes.
Drain well. Set aside while preparing other ingredients.

3. Remove stems from parsley and discard. Chop parsley very fine (3
bunches should equal about 5 cups). Add to wheat.

4. Chop onions fine and add to mixture along with remaining
ingredients.

5. If not served immediately, do not add tomatoes and onions until
just before serving. Toss well.

6. Serve with Romaine lettuce leaves. Tear leaves into bite sized
pieces and use to scoup up salad for eating.

Source/Author: A Taste of Lebanon by Mary Salloum / type Bob Shiells

Notes:

For a salad that is not to wet, do not chop parsley in a food
processor as it crushes the parsley.

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