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tabbouli on a bed of lettuce

Recipe

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Ingredients
 

  • 2 cups cooked bulgur (cracked wheat), couscous, quinoa, or barley
  • 2 medium tomatoes (diced)
  • 1 medium cucumber (peeled, seeded and diced)
  • ½ cup green onions with tops (chopped)
  • ½ cup fresh parsley (chopped)
  • ¼ cup fresh mint (chopped)
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

OPTIONAL

  • 2 tablespoons black or green olives (chopped)
  • ¼ cup celery (chopped)
  • 2-3 cooked artichoke hearts (chopped)

Instructions
 

  • Prepare bulgur or other grain according to package directions.
    2 cups cooked bulgur (cracked wheat), couscous, quinoa, or barley
  • Combine bulgur, vegetables, and herbs in a medium bowl. Add optional ingredients if using.
    2 medium tomatoes, 1 medium cucumber, ½ cup green onions with tops, ½ cup fresh parsley, ¼ cup fresh mint
  • In a small bowl whisk together lemon juice, oil, salt and pepper. Immediately pour over salad ingredients and toss gently to coat.
    ¼ cup lemon juice, ¼ cup olive oil, 1 teaspoon salt, ¼ teaspoon ground black pepper
  • Place in refrigerator and chill for 1 hour. Serve on individual salad plates or on a platter over a bed of lettuce leaves. Garnish with sprigs of fresh mint and a slice of lemon and tomato.