Lebanese tabbouleh with loads of mint recipe

                                       Lebanese tabbouleh with loads of mint recipe

Lebanese tabbouleh with loads of mint recipe Ingredients

1/2 cup fine-grain or medium-grain bulgur (cracked wheat)
1/4 cup fresh lemon juice
1/4 cup water
1 bunch scallions, finely chopped
1 bunch flat-leaf parsley (about 11/2 cups leaves), finely
chopped
1/2 bunch fresh mint leaves (about 1 cup), finely chopped
1/2 red or green bell pepper, cored, seeded, and finely chopped
2 ripe plum tomatoes, peeled, cored, and finely chopped
2 teaspoons ground Aleppo pepper or 1 teaspoon freshly
ground black pepper, or to taste
1 teaspoon coarse salt, or to taste
1/4–1/3 cup olive oil, or to taste

Lebanese tabbouleh with loads of mint recipe Cooing Process

In a medium bowl, combine the bulgur,
lemon juice, and water. Stir well and set
aside for 15 minutes, or until the bulgur
absorbs the liquid.
Add the scallions, parsley, mint,
bell pepper, tomatoes, Aleppo or black
pepper, and salt. Drizzle the salad with
enough oil to coat it. With two forks,
fluff the mixture until all of the oil is mixed in. Add more oil, 1 teaspoon at a
time, if you like, until the cracked wheat
and vegetables are coated to suit your
taste.
Spoon the tabbouleh into a
serving dish. Serve at once or cover with
plastic wrap and refrigerate for up to
several hours before serving Lebanese tabbouleh with loads of mint recipe.