Tabbouleh

1. 1

   Place cracked wheat in a bowl and cover with water.

2. 2

   Set aside for approximately 30 minutes until wheat has swelled and softened.

3. 3

   Drain wheat, squeezing it in your hands to expel as much water as possible.

4. 4

   Place the wheat in a large salad bowl.

5. 5

   Add parsley and mint and mix well.

6. 6

   Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.

7. 7

   Add olive oil, lemon juice and salt, if desired.

8. 8

   Taste, and add more lemon juice if necessary.

9. 9

   The lemon taste should be definite but not overpowering.

10. 10

    Set aside, covered, in a cool place for an hour or so until ready to serve.

11. 11

    Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves.

12. 12

    Diners should use the leaves to scoop up the tabbouleh.

* Per serving · 4 servings · Values may vary.

No additional tips available.