Recipe: Parsley and Burghul Salad - Taboula
Serves about 6 to 8
This salad has become world-renowned. It has been made popular in the Americas and Europe by Lebanese immigrants who in one generation forget their language and culture but never taboula.
1/2 cup fine or medium burghul, soaked for 10 minutes in warm water, then drained by pressing water out through a fine strainer.
2 medium bunches of parsley, thoroughly washed, stemmed, then finely chopped
1 cup finely chopped green onions
1/2 cup finely chopped fresh mint
2 medium tomatoes, diced into 1/4 inch cubes
4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Place burghul and all vegetables, except lettuce leaves, in a bowl, then thoroughly mix and set aside.
Combine remaining ingredients, except lettuce leaves, then pour over burghul and vegetables. Toss and serve on a bed of lettuce leaves.
* * * * *
Published on 10/1/06