posted by Angel 10-27-98 4:01 PM
Tabbouleh
2/3 cup burghul
6 cups firmly packed flat-leaf parsley, coarsely chopped
1/2 cup coarsely chopped fresh mint
5 large tomatoes
2 medium onions, chopped
2 green shallots, finely chopped
3/4 cup olive oil
3/4 cup fresh lemon juice
Cover burghul with cold water and allow to stand for 15 minutes. Drain, press as much water as possible from burghul Place burghul in a large bowl. Add remaining ingredients to bowl. Mix gemtly until combined. Serves 6 - 8