Tabbouleh (Salad)

1. 1

   Wash burghul twice in cold water and pick up hulls, if any. Soak the burghul 1/2 hour in lemon juice.

2. 2

   Prepare the vegetables and place in a large bowl.

3. 3

   Add the burghul to the vegetables and mix in the dressing made by combining the oil, lemon juice and seasonings, just before serving.

4. 4

   Place the Tabbouleh in a large bowl and surround it with romaine lettuce leaves standing on end. Put the center leaves on a separate plate for use in scooping up the salad.

5. 5

   Fresh grape leaves make a delicious substitute for the lettuce.

6. 6

   Thr proportion of vegetables and wheat can vary greatly according to taste.

No nutritional information available.

No additional tips available.