Tabbouleh

This famous Lebanese salad is a great addition to any afternoon or evening meal. It's good cold or at room temperature. I've even known some to eat it warm!


Serves 10-12
Prep Time: 30 minutes

2 bunches parsley
3 scallions/spring onions
3 small tomatoes
1/4 cup bulgur
7-8 branches mint
juice of 1 and 1/2 lemon
1/4 cup olive oil
1/2 tsp allspice
1-2 tsp salt
1/2 tsp black pepper


Wash and drain bulgur and let stand for 30 minutes. Wash and drain parsley, onions and mint and chop all three as finely as possible by hand. Place in a large mixing bowl. Dice the tomatoes in 1/4 inch cubes and add to mixture. To this, add the lemon juice, allspice, salt and pepper. Mix these ingredients together. Now mix in the bulgur. After all the other ingredients have been mixed, add enough of the olive oil to moisturize the salad. The amount of olive oil used depends on personal preference. Cover and refrigerate before serving. Enjoy by scooping with lettuce.

Image from Chef's Pencil.