Recipe - Tabouleh (Burghul And Parsley Salad)

Three fourths cup Fine burghul
2 cup Cold water
2 cup Chopped parsley
One half cup Finely chopped spring onions
One fourth cup Finely chopped mint
One fourth cup Olive oil
2 tablespoon Lemon juice
1 One half teaspoon Salt
One half teaspoon Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
One fourth cup Lemon juice; mixed with:
One half teaspoon Salt

Place burghul in a bowl and cover with the cold water. Leave to soak for 30
minutes. Drain through a fine sieve, pressing with back of a spoon to
extract moisture. Spread onto a cloth and leave to dry further.

Meanwhile, prepare parsley. Wash well, shake off excess moisture and
remove thick stalks. Wrap in a tea towel and place in refrigerator to
crisp and dry.

Put burghul into a mixing bowl and add spring onions. Squeeze mixture with
hand so that burghul absorbs onion flavour.

Chop parsley fairly coarsley, measure and add to burghul with mint.

Beat olive oil with lemon juice and stir in salt and pepper. Add to salad
and toss well.

Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover
and chill for at least 1 hour before serving.

Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt
mixture is served in a jug so that it may be added according to individual
taste.

Serves 68

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini