Tabbouleh of Ketty from Cafe Abyssinia
Total time: 30 min
1/2 cup bulgur (cracked wheat)
1/2 cup freshly squeezed lemon juice
2 salad tomatoes, finely chopped
3 cups chopped fresh parsley
2 medium onions, finely chopped
4 tbs olive oil
1 1/2 tsp salt
Wash the bulgur wheat briefly under cold running water, then transfer to a clean bowl together with the lemon juice.
Leave two hours, until the juice has been absorbed and the wheat has swollen.
Place the onions, tomatoes and parsley in a large bowl, add the wheat and mix together gently.
Just before serving stir in the olive oil and salt.
Add some grilled shrimps, if you want to tranform this light salad to a satisfying main course.