Tabbouleh for Thursday

Tabbouleh for Thursday

In spite of the snow and ice and power loss, we have been enjoying some good meals from our menu planning.  Tonight was a Tabbouleh Salad from the Slim Down South cookbook.  We had it with fried fish and it was a great pairing.



Tabbouleh Salad

1 cup uncooked bulgur wheat

2 cups boiling water

2 medium tomatoes, chopped

1 medium cucumber, chopped

4 green onions, thinly sliced

1/4 cup minced fresh parsley

1/4 cup chopped fresh mint (I used 1 teaspoon dried mint)

juice and zest from one lemon

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon cracked black pepper


Place bulgur wheat in a large bowl and add boiling water.  Cover and let stand 30 minutes (or up to 2 hours).  Drain and press the extra water from the wheat.    In another bowl mix together remaining ingredients; add to the wheat.  Chill one hour.  Serve on romaine lettuce leaves.



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