10 ounces bulgur
8 ounces onion, brunoise
2 ounces green onion, sliced
6 ounces fresh parsley, chopped
2 ounces fresh mint, chopped
8 ounces olive oil
8 ounces lemon juice
1 pound tomato concassé
salt and pepper, to taste
4 ounces pine nuts, toasted
Servings: 15
1. Place the bulgur in a bowl and cover with cold water. Soak the bulgur until tender, approximately 2 hours.
2. Drain the bulgur and squeeze out all the excess water.
3. Add the onions, green onions, parsley, mint, olive oil and lemon juice. Mix well.
4. Add the tomatoes; mix to combine. Season with salt and pepper.
5. Garnish with the toasted pine nuts.
8 ounces onion, brunoise
2 ounces green onion, sliced
6 ounces fresh parsley, chopped
2 ounces fresh mint, chopped
8 ounces olive oil
8 ounces lemon juice
1 pound tomato concassé
salt and pepper, to taste
4 ounces pine nuts, toasted
Servings: 15
1. Place the bulgur in a bowl and cover with cold water. Soak the bulgur until tender, approximately 2 hours.
2. Drain the bulgur and squeeze out all the excess water.
3. Add the onions, green onions, parsley, mint, olive oil and lemon juice. Mix well.
4. Add the tomatoes; mix to combine. Season with salt and pepper.
5. Garnish with the toasted pine nuts.
Last edited:
