Sep 2, 2008 5:13 am US/Pacific
Tabouli
Tabouli
2 Bunches of Parsely
1 Bunch of Green Onions
20 Mint leaves
1 Cup of Soaked Bulgar Wheat
2 Lemon (Squeezed)
3 Roma Tomato Seeded and Diced
1/4 Cup Olive Oil
2 Tblsp Allspice
1 Tsp Cumin
Salt to Taste
After washing parsely be sure to thoroughly dry and proceed to pluck all leaves from stems - no stems!
Skin and coarsely chop green onions - use 3/4 of the stalk.
Finely chopped the mint leaves.
Soak Bulgar Wheat in small bowl until it absorbs the water.
Squeeze out the juice from the lemons
Take out the juice and seeds of the roma tomatoes and dice to add a nice color to the salad.
Mix in Olive oil and spices, salt to taste. To spice it up add a tsp of cayenne pepper.
Serves 4 to 6 people.
Opa! Opa!
5644 J Street
Sacramento
916.451.4000
www.eatatopa.com
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