Tabouli

Ingredients

1/2 cup very fine bulghur wheat
2 bunches parsley, finely minced, stems discarded
1 bunch green onions, chopped very fine
2 firm medium Roma tomatoes, chopped fine, juicy/seedy portion discarded
1/4 cup fresh mint leaves, finely minced, stems discarded
1 tsp salt
1/2 tsp fresh ground pepper
1 large lemon, juiced
Basic Mediterranean olive oil and lemon juice dressing

Procedure

Soak bulghur in hot water, enough to cover, for about 10 minutes. Drain well and place bulghur in a clean cotton towel and squeeze out excess moisture. Place wheat in a large mixing bowl.

Toss all ingredients and seasonings, including the juice of the lemon with the dressing. Refrigerate until ready to serve, even overnight.

To Serve

Prepare a large plate and lay out colorful lettuce leaves on the bottom and laid up the sides of the plate. Toss the salad again and then scoop out the salad with a slotted spoon so it is not soupy. Mound the Tabouli in a pyramid shape onto serving plate and garnish the outside of the plate with several scooped lettuce leaves to form a circle around the salad. Lay out lemon wedges around and garnish with parsley sprigs.