Tabouli

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 -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

5 cups

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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