Tabbouleh Salad

Name: Tabbouleh Salad
Yield: Yield: 6 servings.
Ingredients: ½ cup bulgur (cracked wheat); ½ cup bulgur (cracked wheat); 2 cups boiling water; 1 large bunch flat-leaf parsley (about 1 cup chopped); ¼ cup extra-virgin olive oil; ¼ cup fresh lemon juice; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 small bunch mint (about ¼ cup chopped); 4 firm, ripe tomatoes, cored and quartered; 4 firm, ripe tomatoes, cored and quartered; 4 green onions, cut in chunks

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This nutritious Middle Eastern salad is packed with vitamins, minerals and flavor. For best results, dry parsley and mint thoroughly before chopping them in the processor. Save the parsley stems and use them when making chicken or vegetable broth.

Ingredients

½ cup bulgur (cracked wheat)
2 cups boiling water
1 large

Vegan

Method

In a medium bowl, soak bulgur in boiling water for 15 minutes. Drain in a fine mesh strainer. Soak parsley and mint in cold, salted water for 10 minutes. Drain and dry well. Trim stems from parsley and mint.

Steel Blade: Process tomatoes with on/off pulses, until coarsely chopped. Place in a large bowl. Add drained bulgur to tomatoes. Wipe processor bowl dry with paper towels. Pr