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09 Oct 2011

tabbouleh 2

tabbouleh 2 recipestabbouleh 2   ingredientstabbouleh 2  healthy recipesGoogle
Categories: General Recipes
Author: Admin

tabbouleh 2


tabbouleh

1 cup black (beluga) or french green lentils
2 cups peas
1 cup bulgur wheat
3 large tomatoes diced
1 large red onion diced
1 cup chopped fresh parsley
1 large red pepper seeded deribbM and diced
6 fresh mint leaves coarsely chopped
1/4 cup extravirgin olive oil
1/4 cup fresh lemon juice
salt and freshly ground pepper to taste leaves from 1 head romaine lettuce

Cook lentils in salted simmering water for about 30 minutes or until tender. Drain and let cool.
Cook peas in salted boiling water for 3 minutes.
Drain and let cool.
Meanwhile in a large bowl combine bulgur and cold water.
Let stand for 30 minutes.
Grain through a fine meshed sieve gently squeezing out water.
Place bulgur in a bowl with lentils tomatoes onion peas parsley pepper and mint.
Whisk oil and lemon juice together. Toss with bulgur mixture.
Add salt and pepper.
On the rim of a serving platter arrange romaine leaves round edges out. Mound tabbouleh in center.

You don't want to fuss too much with tabbouleh. The basic structure of this middle Eastern classic nutty bulgur enlivened with lemon mint and parsley and tossed with good juicy tomatoes is both sturdy and reliable. For our version we tucked in some green

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tabbouleh 2 tabbouleh 2 7 out of 10 based on 4 ratings. user reviews.




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