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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lebanese Tabbouleh Recipe

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This recipe for Lebanese Tabbouleh is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch Parsley
½ bunch Green Onions
¼ cup Mint Leaves
2 Tomatoes
2 tb. Fine Bulgur
2 tb. Olive Oil
2 tb. Lemon Juice
½ tsp Salt
Directions:
Directions:
1- Prepare the vegetables by thoroughly washing them and set aside to fully dry.
2- Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes.
3- Combine in a large bowl.
4- In a small bowl, whisk together the freshly squeezed lemon juice, olive oil and salt.
5- Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
6- Serve immediately with fresh lettuce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
The juice from the tomatoes and dressing will plump the bulgur within 5 minutes.

Calories: 85kcal | Carbohydrates: 9.4g | Protein: 2g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 291mg | Fiber: 1.9g | Sugar: 1.9g | Vitamin A: 2000IU | Vitamin C: 54.5mg | Calcium: 57mg | Iron: 1.8mg

 

 

 

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