Tabbouli Salad
Ingredients:
| |
|
Notes |
| 2 Cups |
Bulgur Wheat |
Uncooked |
| 4 Cups |
Boiling Water |
(From Hot Water Dispenser) |
| 3/4 Cup |
Olive Oil |
|
| 1/4 Cup |
Lemon Juice |
|
| 2 Tsp. |
Salt |
|
| 1 Tsp. |
Pepper (Black) |
Ground |
| 1-1/2 Cups |
Parsley |
Chopped |
| 1/2 Cup |
Fresh Mint |
Chopped |
| 3 Cloves |
Garlic |
Chopped |
| 3/4 Cup |
Green Onions |
Chopped |
| 2-3 Each |
Tomatoes |
Diced Small |
| 2 Tbsp |
Red Wine Vinegar |
|
| 1/4 Cup |
Black Olives |
Chopped |
| 1 Each |
Cucumber |
Diced Small |
Method:
- Put Bulgur Wheat In A Bowl, Pour Boiling Water On Top And Let Stand For One Hour To Soften. (Do This Step Right Away).
- After Wheat Is Softened, Drain Well In A Colander.
- Add Remaining Ingredients Together And Mix Well. Season To Taste, And Let Chill For Two Hours.
Source: Chef Ronald Ng, CCSF
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