Tabouli Salad (Labanese Dish)

This Lebanese dish has become a popular salad or appetizer in the United States. This is enough for a group of 5 for a taste.

1 1/2 cup very fine Bulgur wheat

5 bunch parsley. Discard large stems. Finely chop the leaves

Or put into a food processor

1 large onion, minced (or put into a food processor)

4 medium tomatoes, chopped by hand into small 1/8 inch pieces

2 teaspoons dry mint, or 1/2 cup finely chopped fresh mint

1 teaspoon salt

1/2 cup plus 2 tablespoons lemon juice

1/2 cup olive oil

Romaine lettuce leaves to be used as “bed” for salad.

1 lemon for garnish – cut into wedges.

[Optional: one tomato cut into wedges for garnish]

Preparation

Soak bulgur in enough fresh water to cover for 10 minutes. Drain well. Toss all ingredients except oil in a large bowl. Add oil last. Chill well in the refrigerator for at least an hour. (You can even chill it over night.) Serve on Romaine lettuce leaves garnished tomato wedges, and lemon wedges.