| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
Cklive11 |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Bulghur* |
| 2 |
c |
Water |
| 2/3 |
c |
Minced red onion |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground allspice |
| 1/2 |
c |
Finely chopped fresh mint |
|
|
leaves or 1 crumbled |
|
|
tablespoon dried |
| 2 1/2 |
c |
Finely chopped fresh parsley |
|
|
leaves preferably |
|
|
flat-leafed |
| 1/2 |
c |
Finely chopped scallion |
| 1/4 |
|
Fresh lemon juice |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 1/2 |
c |
Finely diced seedless |
|
|
cucumber |
|
|
*available at natural foods |
|
|
stores and |
|
|
many supermarkets |
INSTRUCTIONS
Put bulghur in a heatproof bowl. Bring water to a boil and pour over
bulghur. Let bulghur stand 1 hour. While bulghur is soaking, in a
large bowl stir together onion, salt, allspice, and dried mint, if
using (do not add fresh mint now), and let stand 30 minutes. Drain
bulghur in a sieve, pressing hard to extract as much water as
possible, and add to onion mixture with remaining ingredients,
including fresh mint, if using. Toss salad well and season with salt
and pepper. Yield: 4 to 6 servings Converted by MC_Buster. Recipe
by: COOKING LIVE SHOW #CL9187 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Been taken for granted? Imagine how God feels”