Recipe - Basil Tabbouleh

Three fourths cup Fine bulgur; (such as Near
East
; brand, available at
; many supermarkets)
Three fourths cup Minced red onion
1 teaspoon Salt
One half teaspoon Ground allspice
1 cup Finely chopped fresh basil
leaves
1 cup Minced fresh parsley leaves
1/3 cup Minced fresh mint leaves
One half cup Finely chopped scallion
One fourth cup Fresh lemon juice
One fourth cup Olive oil
1 cup Finely minced seeded cucumber
1 cup Finely minced seeded tomato

In a bowl wash the bulgur in several changes of cold water, letting it
settle to the bottom before pouring off most of the water, until the
water is clear and drain it in a large fine sieve. Return the bulgur
to the bowl, add enough cold water to cover it by 1 inch, and let the
bulgur soak for 1 hour.

While the bulgur is soaking, in a large bowl stir together the onion,
the salt and the allspice and let the mixture stand for 30 minutes.
Drain the bulgur in the sieve, pressing hard to extract as much water
as possible, add it to the onion mixture with the herbs, the
scallion, the lemon juice, the oil, the cucumber, the tomato, and
salt and pepper to taste, and toss the salad well.

Serves 4.

Gourmet August 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.