|
 |
 |
 |
 |
|
|
|
Super Summer Tabbouleh Saladsalads, vegetables, ethnic, herbs 1 1/2 cup bulgur wheat 2 cup minced parsley 1/4 cup minced fresh spearmint leavs 3/4 cup finely diced scallions 2 medium tomatoes, ifnely diced 1/2 cup lemon juice 2 tablespoon olive oil 1 fresh ground black pepper to 1 taste Pour a quart of boiling water over the bulgur and let it stand until cool (about 2 hours). Drain the bulgur, then shake it or lightly press it with a towel to remove excess water. It should be fluffy and relatively dry. Combine the remaining ingredients, toss lightly, then chill the mixture at least an hour and serve it cold.
|
|
 
 |
|
|
|
