Tabbouleh Salad II
Salad using bulgur and parsley.
1/3 cup bulgur
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, grated
4 cups parsley, finely chopped
2 cups tomatoes, coarsely chopped
1 tbsp mint, finely chopped
1/3 cup lemon juice
1/4 cup olive oil
1/2 tsp salt
0.12 tsp pepper
In a large bowl, mix bulgur with hot water, let stand 1 hour.
Pound onion with pestle or back of heavy spoon into the soaked bulgur.
Mix parsley, tomatoes and mint into bulgur.
Combine lemon juice, olive oil, salt and pepper and beat with a fork until well blended. Pour over parsley mixture and mix well. Chill.
To serve place tabbouleh, surrounded by lettuce leaves on a large platter.
in 1 serving of Tabbouleh Salad II.
, 38% carbs, 8% protein.
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