My Tabouleh

1. 1

   Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.

2. 2

   Combine minced onion pepper and salt.

3. 3

   Set aside.

4. 4

   In a large bowl, combine parsley, scallions and tomatoes,.

5. 5

   Gently fold in the soaked or rinsed wheat.

6. 6

   Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.

7. 7

   Refrigerate at least an hour before serving.

8. 8

   Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.

9. 9

   I usually have a basket of mini pitas that we spoon our tabouleh on.

* Per serving · 4 servings · Values may vary.