MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tabbouleh
 Categories: Grains, Vegetables, Greens, Herbs
      Yield: 4 Servings

    1/4 c  Fine bulgur wheat
      1 cl Garlic; minced
      2 lg Lemons; juice of
      3 c  Fresh flat-leaf parsley;
           - chopped
    1/4 c  Fresh mint; chopped
    1/2 lb Ripe tomatoes;
           - very finely chopped
      1 bn Scallions; fine chopped
           Salt
    1/4 c  Extra virgin olive oil
      1    Romaine lettuce heart;
           - leaves separated,
           - washed & dried

  Place the bulgur in a bowl, and cover with water by 1/2". Soak for
  20 minutes, until slightly softened. Drain through a
  cheesecloth-lined strainer, and press the bulgur against the
  strainer to squeeze out excess water. Transfer to a large bowl, and
  toss with the garlic, lemon juice, parsley, mint, tomatoes,
  scallions, and salt. Leave at room temperature or in the
  refrigerator for 2 to 3 hours, so that the bulgur can continue to
  absorb liquid and swell.

  Add the olive oil, toss together, taste and adjust seasonings.
  Serve with lettuce leaves.

  Recipe by Martha Rose Shulman

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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