16/10/2012 0 Comments Tabouleh3/4 cup burghul wheat
2 cups warm water 2 cups chopped parsley 3/4 cup chopped mint 1/2 cup sliced green onions 1/4 cup olive oil 3 tablespoon lemon juice 2 diced tomatoes 2 teaspoons salt 1 teaspoon pepper Soak the burghul wheat in the warm water for 1/2 hour, or until it is soft. When the burghul wheat is soft, squeeze out any excess water. In a large bowl, combine the burghul wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper. Refrigerate for 1/2 hour before serving.
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