Purslane Tabouli Salad Recipe
Ingredients
| Bulgur wheat | 1 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 cups chopped purslane, leafy tips only | ||
| 1/4 cup minced green onion | ||
| Garlic | 1 Clove (5gm), minced | |
| Mint | 1 Teaspoon, chopped | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Oil | 3 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Tomato | 1 Large, diced | |
| Lettuce leaves | ||
Directions
GETTING READY
1) In a saucepan, add the bulgur and water, allow to boil; turn off the heat, cover and keep aside for an 1 hour.
MAKING
2) Chill and stir in the purslane, onion, garlic, mint, carrot, parsley, oil and lemon juice, blend well.
FINALIZING
3) Remove in a bowl, cover, and refrigerate for minimum 1 hr; when about to serve, add the diced tomato and blend well.
SERVING
4) Place on lettuce leaves and serve.
1) In a saucepan, add the bulgur and water, allow to boil; turn off the heat, cover and keep aside for an 1 hour.
MAKING
2) Chill and stir in the purslane, onion, garlic, mint, carrot, parsley, oil and lemon juice, blend well.
FINALIZING
3) Remove in a bowl, cover, and refrigerate for minimum 1 hr; when about to serve, add the diced tomato and blend well.
SERVING
4) Place on lettuce leaves and serve.
Chef
