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Tabbouleh (Lemon-parsley Salad) (Nfxs18b)

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      Title: TABBOULEH (LEMON-PARSLEY SALAD) (NFXS18B)
 Categories: Side dish, Vegetables, Salads, Greek
      Yield: 4 Servings
 
    1/3 c  Bulgar wheat
    1/4 c  Hot water
      1    Medium yellow onion; grated
      2    Lg bunches parsley; finely
           Chopped (about 4 c)
      2    Ripe tomatoes; chopped
      1 tb Fresh mint; chopped
    1/3 c  Lemon juice
    1/4 c  Olive oil
    1/2 ts Salt
      1 ds Freshly ground black pepper
      1    Head iceberg lettuce;
           Separated into leaves
 
  1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion
  with pestle of back of heavy spoon into bulgar. 2. Mix chopped
  parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice,
  olive oil, salt, and pepper and beat with fork until well blended.
  Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh,
  surrounded by lettuce leaves, on platter. To eat in the Lebanese
  manner, scoop up some Tabbouleh with lettuce leaf and eat with your
  fingers.
 
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