Montreal: Tabbouleh Saladcanadian, salads, vegetables 1/3 cup bulgur 2 cup italian parsley, fine chop 4 green onions, chopped 1/4 cup fresh mint, finely chopped 4 large tomatoes, diced 3 tablespoon lemon juice 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well. In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together lemon juice, salt and pepper; gradually whisk in oil. Toss gently with bulgur mixture. Serve as soon as it is made, the tomatoes will release water if it stands. Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada [-=PAM=-] PA_Meadows@msn.com |
