Lebanese Tabouleh

Photo: kris

Ingredients

3 cups flat leaf parsley, about one bushel

1 tablespoon fresh mint

3 tablespoons green onions, finely chopped

1/4 cup roma tomatoes, finely chopped

2 tablespoons olive oil

Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.

In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl.

Add green onions, tomatoes and bulgur wheat; stir to combine.

Toss with lemon juice and olive oil. Refrigerate for an hour before serving.

Serve on it’s own or with pita bread

http://munchinwithmunchkin.wordpress.com/2011/05/13/tabouleh/

Friday, May 13, 2011 - 8:50am