Montreal: Tabbouleh Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Bulgur,
2 cup: Italian parsley, fine chop
4: Green onions, chopped
1/4 cup: Fresh mint, finely chopped
4 large: Tomatoes, diced
3 tbsp: Lemon juice,
1 tsp: Salt,
1/4 tsp: Pepper,
1/4 cup: Olive oil,
Directions:
In bowl, pour 2 cups boiling water over bulgur; let stand for 10
minutes or just until softened. Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk
together lemon juice, salt and pepper; gradually whisk in oil. Toss
gently with bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it
stands.
Source: Canadian Living magazine, Apr 95 Presented in article by
Julian Armstrong "Whats Hot in the Pots of Montreal" Recipe by La
Sirne de la Mer Restaurant, Montreal, Quebec, Canada
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
minutes or just until softened. Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk
together lemon juice, salt and pepper; gradually whisk in oil. Toss
gently with bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it
stands.
Source: Canadian Living magazine, Apr 95 Presented in article by
Julian Armstrong "Whats Hot in the Pots of Montreal" Recipe by La
Sirne de la Mer Restaurant, Montreal, Quebec, Canada
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp