Tabbouleh Recipe
Ingredients
| Lentils | 1/2 Cup (16 tbs), dried | |
| Water | 2 Cup (16 tbs) | |
| Bulgur | 1 Cup (16 tbs), uncooked | |
| Boiling water | 2 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| 1 cup coarsely chopped fresh parsley | ||
| 1 cup coarsely chopped fresh mint | ||
| Cherry tomato | 1 Cup (16 tbs) | |
| Artichoke hearts | 1 Cup (16 tbs), drained | |
| 1 cup peeled, seeded, and diced cucumber | ||
| 1/2 cup minced purple onion | ||
| Pepper | 1/2 Teaspoon | |
| Olive oil | 1 1/2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Mint leaves | 4 | |
Directions
Combine lentils and 2 cups water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.
Chef
