| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
8 |
servings |
INGREDIENTS
| 2 |
c |
Fine or medium grain bulgur |
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Tomato juice |
| 3/4 |
c |
Fresh lemon juice |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
c |
Chopped fresh parsley; to taste (up to 3) |
| 1 |
c |
Seeded and chopped tomatoes |
| 3/4 |
c |
Finely chopped carrots |
| 3/4 |
c |
Finely chopped celery |
| 1/2 |
c |
Finely chopped green bell pepper |
| 1/2 |
c |
Finely chopped red bell pepper |
| 1/2 |
c |
Finely chopped yellow bell pepper |
| 4 |
|
Scallions; chopped (up to 6) |
| 1/3 |
c |
Chopped fresh mint; or 2 T. dried (opt.) (up to 2/3) |
| 1 |
ts |
Salt; or to taste |
|
|
Ground black pepper; to taste |
INSTRUCTIONS
Combine all the ingredients. Cover and refrigerate overnight. Serve cold or
at room temperature. Tabbouleh is commonly served with romaine lettuce
leaves or pita bread.
Recipe by: Gil Marks, __The World of Jewish Entertaining__
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
28, 1998, converted by MM_Buster v2.0l.
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