1/2   cup fine bulgur wheat
4      cups parsley, stems removed, finely chopped
1/3   cup lemon juice
1      teaspoon. salt
8      green onions (scallions, spring onions), white parts only, finely chopped
1/4   teaspoon ground cinnamon
1/3   teaspoon ground cumin
1/8   teaspoon ground red pepper
1      tomato, finely diced
4      tablespoon olive oil
1/3   cup fresh mint, finely chopped
2      romaine lettuce hearts
        salt and pepper

Method :


-  Pick stones from bulk bulgur before using (If found)
-  Rinse with cold water. Drain and set aside.
-  Rinse the parsley and pat dry before chopping.
-  In a medium bowl, combine all the ingredients except the lettuce and mint.
-  Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
-  Add the finely chopped mint before serving.
-  Toss and taste for extra seasoning.
-  Serve on a bed of lettuce.
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