Lemon Tabouli with Tender Romaine
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6: Makes 4 cups
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- salt and freshly ground pepper
- 1/2 cup thinly sliced scallions
- Carbohydrate 15 g(5%)
- Fat 13 g(19%)
- Fiber 4 g(17%)
- Protein 3 g(6%)
- Saturated Fat 2 g(9%)
- Sodium 336 mg(14%)
- Calories 173
Preparation 1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur. 2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur,parsley, and mint and mix well. Refrigerate, stirring occasionally. 3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad. Reprinted with permission from The Slow Mediterranean Kitchen by Paula Wolfert, © 2003 John Wiley & Sons, Inc.
Preparation 1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur. 2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur,parsley, and mint and mix well. Refrigerate, stirring occasionally. 3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad. Reprinted with permission from The Slow Mediterranean Kitchen by Paula Wolfert, © 2003 John Wiley & Sons, Inc.
