syrian tabouleh salad recipe
By: Maryam Mohammed
Recipe date: 23/04/2015
2 cups finely chopped parsley (leaves only, no stems)
1 cup finely diced tomato
1/2 cup finely sliced green onion
1/4 cup finely chopped mint
1/4 cup bulghur
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Put the burghul in the bottom of a bowl.
Pour the lemon juice over the burghul.
Pu the tomato over the burghul and lemon, spread to over without stirring or tossing.
Add another layer over the tomatoes consisting of the mint and green onion.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate 2 hours up to overnight.
Just before serving, add the olive oil, salt, and pepper.
Toss to combine