Tabouli Salad Recipe
Ingredients
| Cracked wheat | 1 1/2 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Scallions | 1/2 Cup (16 tbs) | |
| Whole tomatoes | 3 | |
| Parsley | 4 Tablespoon, chopped | |
| Mint | 2 Tablespoon, chopped | |
| Juice of 1 1/2 lemons | ||
| Olive oil | 3/4 Cup (16 tbs) | |
| Pinch of ground allspice | ||
| Ground black pepper | 1 To taste | |
| Pine nuts | 3 Tablespoon | |
| Salt | To Taste | |
Directions
Measure the cracked wheat into a large bowl and pour the boiling water over it.
Stir well, and leave to sit for 15-20 minutes while you prepare the vegetables.
Chop the scallions and finely chop the tomatoes.
Add them with the parsley and mint to the cracked wheat, and stir well.
Pour the lemon juice and oil over the salad, sprinkle with the spice, seasoning and pine nuts and gently toss the salad.
Chill the tabouli for 1 hour before serving, to allow the flavours to blend.
Stir well, and leave to sit for 15-20 minutes while you prepare the vegetables.
Chop the scallions and finely chop the tomatoes.
Add them with the parsley and mint to the cracked wheat, and stir well.
Pour the lemon juice and oil over the salad, sprinkle with the spice, seasoning and pine nuts and gently toss the salad.
Chill the tabouli for 1 hour before serving, to allow the flavours to blend.
Chef
