"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tabouleh Salad Recipe

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This recipe for Tabouleh Salad, by , is from The Rome Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Rome
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 heaping cup fine Bulgar wheat
1 cup hot water
1/2 cup fresh lemon juice (from fresh lemons)
2/3 cup olive oil
1 cup coarsely chopped fresh mint leaves (dried 1/2 cup coarsely chopped parsely)
1/2 cup finely diced onion or scallion
dash garlic powder to taste
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 ripe plum tomatoes, seeded and cut into 1/2 inch dice
whole fresh mint leaves for garnish

Directions:
Directions:
Place Bulgar wheat in a large bowl and let stand for 30 minutes, covered. Drain if necessary. Then fluff with a fork.
Add all of the other ingredients leaving the diced tomatoes last. Toss the salad and let stand for 1/2 hour to enhance the flavor.
May also add olives, garbonzo beans, feta cheese, nuts or fruit (dried cranberries, red grapes), diced red beets

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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