Tabouleh
This healthy and delicious tabouleh salad stems from the Middle East and consists of burghul, parsley, scallions, mint, and tomatoes tossed with a lemon vinaigrette.
Ingredients
- 1 box Near East Taboule Mix 5.25 oz (or 3/4 cup fine burghul)
- 1 cup boiling water
- 1 1/2 cup finely chopped parsley (1 bunch)
- 1/2 cup finely sliced scallions (about 4)
- 1/4 cup finely chopped mint
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 firm ripe tomatoes
Directions
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Step 1
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| Place burghul in a large bowl and combine with spice mix. Cover with 1 cup boiling water and let stand at room temperature for 30 minutes. |
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Step 2
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| Meanwhile prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in tea towel and place in refrigerator to crisp and dry. |
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Step 3
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| Add spring onions to burghul. |
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Step 4
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| Chop parsley finely, measure and add to burghul with mint. |
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Step 5
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| Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. |
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Step 6
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| Peel, seed, and dice tomatoes. Gently stir into salad. Cover and chill for at least 1 hour before serving. |
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