Tabbuli
Category Salads and Salad Dressings Recipie Origin Lebanese / Syrian
Serves 2 as a main course or 6 as a side dish Submitted By Patricia Merchad
Ingredients
1 lg. or 2 sm. bunches parsley
1/2 bunch fresh mint leaves, opt.
  or  1 T. dried mint, crushed
3-4 spring green onions
1 or 2 cucumbers depending on size

3 or 4 radishes, opt.
1/3 - 1/2 c. fine grind burghul
Juice of 1 lemon
Olive oil, about 1/4 c.
2 lg. tomatoes
Romaine lettuce leaves
Instructions
BWash parsley and mint, then chop very fine by hand or in the blender, removing and big pieces of the stems.  Cut onions including green tops, cucumbers, tomatoes, and radishes into very small pieces.   Rinse and drain the burghul.  Place all of the above items in a mixing bowl.   Sprinkle with 1 teaspoon of salt, add lemon juice and olive oil; toss.  Adjust salt, oil, or lemon juice as necessary.  Place in flat serving bowl on a bed of young lettuce leaves.

Tabbuli can be made a few hours ahead; however keep covered in the refrigerator and add the tomatoes and dressing ingredients just before serving.  The lettuce leaves are traditionally used as spoons for scooping up the salad.