| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Fine bulgur; (such as Near East |
|
|
; brand, available at |
|
|
; many supermarkets) |
| 3/4 |
c |
Minced red onion |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground allspice |
| 1 |
c |
Finely chopped fresh basil leaves |
| 1 |
c |
Minced fresh parsley leaves |
| 1/3 |
c |
Minced fresh mint leaves |
| 1/2 |
c |
Finely chopped scallion |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Finely diced seeded cucumber |
| 1 |
c |
Finely diced seeded tomato |
INSTRUCTIONS
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
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