Recipe for cooking tabbouleh

Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing

2/3 c. bulghur
4 thinly sliced scallions
2 c. coarsely chopped flat-leaf parsley (cilantro)
1/4 c. shredded mint
1/2 c. cherry tomatoes, quartered
2 Tbsp. plus 2 tsp. extra-virgin olive oil
1/4 c. freshly squeezed lemon juice
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

Place the bulghur in a small bowl. Add water to cover and leave to soak until tender, about 1/2 an hour.

Drain the bulghur through a cheesecloth-lined sieve. Gather up the cheesecloth around the bulghur and squeeze to extract as much water as possible.

Transfer the bulghur to a med.-size bowl and add the scallions, parsley, mint and tomatoes. Mix well.

To make the dressing, combine the olive oil, lemon juice, pepper and salt in a glass jar with a plastic screw-top lid and shake well to combine.

Pour the dressing over the salad and toss gently until in an even way coated. Cover and chill in the refrigerator for 1/2 an hour. 

Transfer to a bowl before serving.

Serves 8.

Nutrition Information Per Serving: 93 calories; 2 gm protein;5.1 g fat, 49% of calories (Saturated fat - 0.8 g, 7.7% of calories; Monounsaturated fat - 3.6g, 34.6%; polyunsaturated fat - 0.7g, 6.7%); 10 g carbohydrate; 3.4 g dietary fiber; 61 mg sodium; 2 mg iron; 0 mg cholesterol