Tabouleh (Syrian Style)

Make the best tabouleh... this is the recipe

Ingredients

* Flat leaf Parsley, 4
* *Bulgur Fine Wheat, 1/4 c. dry
* Onions, raw, 1 medium
* Red Ripe Tomatoes, 2 medium whole
* *Fresh Mint, 2 tbsp
* Olive Oil, 1 1tsp
* Lemons, 1 fruit without seeds
* Salt, 2 tbsp

Directions

1. Start by washing and soaking the Bulgar wheat in cold water for 30 minutes.

2. Clean parsley from any yellow leaves and line up the "heads" of the parsley, then Chop stems from parsley.
3. Rinse parsley well.
4. Chop parsley and place in a large mixing bowl .(The secret to nice crisp tabbouleh is a very sharp knife to chop the parsley without bruising the leafs).

5. Dice the onion and tomatoes place in bowl
6. Finely chop fresh mint and place in bowl.
7. Release the juice form one lemon.
8. Drain the Bulgar and squeeze the extra water. Add the bulghur wheat  (YOU DO NOT HAVE TO COOK IT!).
9. Add salt to taste and olive oil to taste (I prefer without olive oil though).
10. Mix everything together and ENJOY!

 

We like to serve tabbouleh with lettuce in Syria. We use lettuce leaves to make small wraps .

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 49.5

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,764.9 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.8 g
• Protein: 2.1 g 
•