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home > recipes > salads and dressings > tabouleh salad
from New Zealand 6oz burghul wheat 1 small onion finely chopped juice of 1 lemon 1 1/2 oz parsley finely chopped 16 black olives stoned sea salt 4 Tbsp olive oil 8 small tomatoes freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as.

Tabouleh Salad


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list all recipes for SALADS (258)
list all Middle Eastern recipes (127)
list all recipes by DAWN_SCOTTING (1)


   

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keyword: tabouleh
keyword: salad
ethnicity: middle eastern
recipes for salads
recipes by Dawn_Scotting
Email Address:
(posted December 3, 2005)

from
New Zealand

6oz
burghul wheat
1 small
onion finely chopped
juice of 1
lemon
1 1/2 oz
parsley finely chopped
16 black olives stoned
sea salt
4 Tbsp
olive oil
8 small tomatoes
freshly ground pepper

Soak the
wheat in warm water for 20 mins. Drain thoroughly & squeeze
dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as.



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