Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Burghul and Parsley Salad (Tabouleh)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
125g/4oz fine burghul (cracked wheat) 6 spring onions 175g/6 oz chopped flat-leaf parsley
3 tablespoons finely chopped fresh mint 4 tablespoons fresh lemon juice 1-1/2 tespoons salt
freshly ground black pepper 2 large, firm ripe tomatoes, peeled, seeded and diced 5 tablespoons olive oil
cos lettuce leaves, to serve, optional



1 Place the burghul in a fine sieve, rinse under cold running water and tip into a large bowl. Cover with boiling water and leave for 20 minutes to swell and soften. Chop the spring onions finely, including the tender parts of the green leaves. Add to the softened burghul and mix with a wooden spoon, pressing the mixture well to release the flavour of the onions into the burghul. Add the parsley and mint and toss lighlty. Beat the lemon juice with salt and pepper to taste in a jug, pour over the salad and toss well.
2 Two hours before serving, add the tomatoes and oil to the salad. Toss lightly, cover and refrigerate until required. Spoon into a lettuce leaf-lined serving dish, if desired.

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