June 24, 2009

* Tabbouli *


1 cup bulgar wheat
2 cups boiling water + a little salt
1/4 cup olive oil
1/2 cup fresh corn kernals, steamed
4 spring onions, finely chopped
3 tomatoes, cubed
2 cucumbers, peeled and cubed
2 tender carrots, grated
For the dressing:
1/2 cup parsley leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
2 tbsp lemon juice
4 tbsp orange juice
1/2 tsp brown sugar
Salt and black pepper to taste
For garnishing:
2 tbsp feta cheese
6 black olives, chopped
1 orange, skinned and segmented

Take the bulgar in a large serving dish and add the
water. Cover with a towel and keep aside for 1 hour.
Drain the water. Add the olive oil and mix well.
Add the vegetables and mix gently.
Mix the dressing ingredients in a small bowl. Spoon
into the salad and mix evenly.
Garnish and serve chilled.

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