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Tabbouleh Wrapped in Romaine Leaves

  • 15servings
  • 30minutes
  • 104calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup Bulgar wheat

  2. 1 cup minced onion

  3. 1 teaspoon ground allspice

  4. 1 tablespoon salt

  5. 1 teaspoon pepper

  6. 2 cups finely chopped parsley

  7. 2 cups finely chopped scallions

  8. 4 cups finely chopped super-ripe Tomatoes

  9. 1/2 cup fresh spearmint , chopped fine

  10. 2 tablespoons crushed dried spearmint

  11. 2 tablespoons preserved lemons , rinsed and minced peel and pulp

  12. 1 cup chopped cucumber

  13. 1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each)

  14. 1/2 cup fresh lemon juice

  15. 1/2 cup olive oil

  16. olive (to garnish)

  17. feta cheese (to garnish)

  18. the inner romaine leaf (for filling if desired or eat straight up!)

Instructions Jump to Ingredients ↑

  1. Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.

  2. Shorter time the more chewy the bulgur.

  3. Combine minced onion with allspice, pepper and salt in a large bowl.

  4. Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.

  5. Add cucumber peas and or chickpeas.

  6. Gently fold in the soaked or rinsed wheat.

  7. Stir lemon juice and oil together and stir into salad.

  8. Refrigerate to chill before serving.

  9. Check seasoning and adjust to taste.

  10. Garnish with Olives and feta cheese.

  11. Surround salad with small romaine leaves.

  12. Use them to scoop up the salad.

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