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Tabbouleh (bulgur & herb salad)

Yield: 4 Servings

Ingredients:

• 1 c bulgur -- fine
• 1 md onion -- finely chopped
• 1 1/2 c parsley -- finely chopped
• 1/4 c fresh mint -- chopped
• 1/4 c olive oil
• 1/4 c lemon juice : salt
• 8 romaine lettuce leaves
• 2 md tomatoes -- cut in wedges

Instructions:

Soak bulgur in cold water 20 minutes. Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur onion (or scallions) parsley and mint in a bowl. Sprinkle with oil lemon juice and a little salt and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator. To serve mound the salad in the center of a plate. Decorate with thelettuce leaves and tomato wedges. The lettuce leaves may be used toscoop up the salad. > One may also add to the salad: finely chopped tomatoes cucumber or green pepper. Recipe By : demers@ere.umontreal.ca (Demers Serge)

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