From The EI Kitchen
Tabouleh: refreshing, delicious and healthy
Perhaps one of the world's most refreshing salads, tabouleh is also very good for your health: the fresh parsley and tomatoes provide vitamins A and C in a very tasty and colorful manner.
Ingredients
3-4 bunches of flat leaf parsley, washed and thoroughly drained
1/2 cup crushed wheat (also known as bulgar or burghal)
1 cup water
1 bunch green onions (scallions)
1/4 cup chopped fresh mint, or 1 tablespoon of dried mint
2 large tomatoes, fineley diced
2 teaspoons salt
2-3 lemons, juiced
1/3 - 1/2 cup olive oil
Wash the crushed wheat and soak in the cup of water mixed with a tablespoon of lemon juice. After ten minutes, drain and set aside.
Pick through the parsley, removing yellowed bits. Then chop the parsely leaves very finely. (Don't include the stems.) This takes time and must be done by hand. Running the parsely through a food processor will result in parsely juice.
Finely dice the tomatoes, slice the green onions, including the green as well as the white parts of each scallion, and chop the mint (if fresh).
In a large bowl, combine all of these ingredients.
In a separate bowl or container, mix the lemon juice, olive oil, salt and pepper thoroughly, then add this liquid mixture to the chopped vegetables and bulghar. Toss thoroughly and place the tabouleh, covered, in the refrigerator for an hour before serving.
In the meantime, prepare some fresh romaine leaves to accomany the tabouleh. Scoop up the tabouleh with the leaves instead of a fork, and enjoy!
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