*  Exported from  MasterCook II  *

                              Tabouli Salad

Recipe By     : Claudia Roden - Mediterranean Cookery
Serving Size  : 6    Preparation Time :1:00
Categories    : Ethnic - Middle Eastern

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      Grams         Burghul (cracked wheat) -- (14 ounces)
   3-4    or more       Lemons,Juice of
   2 1/2  Teaspoons     Salt
     1/2  Teaspoon      Pepper
 150      Milliliters   Olive Oil -- (5 ounces)
 250      Grams         Flat Leaf Parsley (weight w/o stems) -- (9 ounces)
  75      Grams         Fresh Mint -- (2 1/2 ounces)
   6                    Spring Onions,Finely Chopped
   6      or more       Tomatoes,Diced
                        Lettuce Leaves

1)  Start an hour before you are ready to serve so that the burghul becomes well impregnated with dressing.  Soak the burghul in plenty of fresh cold water for about 15 minutes, then rinse and drain, squeezing the excess water out, and put the burghul in a bowl with the lemon juice, salt and pepper.  When it has absorbed the dressing and become plump and tender, add the oil.

2)  Finely chop the parsley and mint just before serving.  It is better to do this by hand, but you may use a food processor if you are careful not to turn the leaves to a mush.

3)  Mix the chopped herbs with the spring onions and burghul, taste and adjust the seasoning, adding more lemon juice if necessary.

4)  Serve on a large flat dish.  Spread the tomatoes over the top and place lettuce leaves, for scooping, around the edge.
 
 

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