Tabbouleh I
This tabbouleh is great as a salad, or as a meal in itself. Eat it with lots of falafel!
Servings
8
1 cup (240 ml) bulgur wheat (medium grind)
½ cup (120 ml) olive oil
½ cup (120 ml) lemon juice
1 tbsp salt
Ground black pepper
1 bunch parsley (Italian or curly)
½ green bell pepper (optional)
½ red bell pepper (optional)
Sliced ripe olives (optional)
1 dash of ground nutmeg (optional)
2–3 ripe tomatoes (optionally peeled)
Cover the wheat in boiling water and let stand for 5 minutes; drain.
5 minutes
Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
Core and finely chop the bell peppers.
Remove the larger stems from the parsley and finely chop.
Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
20 seconds
Quarter the tomatoes and discard seeds. Chop finely.
Mix all vegetables along with olives and nutmeg into the wheat.
Refrigerate at least 4 hours.
4 hours