TABBOULEH

A popular appetizer in the Middle East where it is made of cracked wheat, one of the staples of the region. Both couscous and quinoa serve wonderfully in this recipe. Over there I have noted that much more fresh parsley is used in the recipe than most American cooks would have used—and always fresh mint— I recommend both.

Makes 6 Servings

1 cup cracked wheat, couscous, or quinoa, prepared according to directions on package
1 small onion, grated
3 scallions, finely chopped
2 small, ripe tomatoes, peeled, seeded, and chopped
1 small, red Bell Pepper or ethnic type, seeded and chopped
2 tablespoons chopped fresh mint leaves
1 cup fresh parsley, chopped—can use up to 2 cups
½ cup olive oil
½ cup lemon juice, freshly squeezed
2 teaspoons Aleppo pepper or ½ teaspoon cayenne
Salt and freshly ground black pepper, to taste
12 calamata olives for garnish, or black olives
Fresh, small romaine lettuce leaves

Prepare cracked wheat or starch of choice; drain very thoroughly. It must feel dry. Put it into a large mixing bowl; add onion, scallions, tomatoes, mint, parsley, salt, and pepper to taste.Thoroughly blend mixture using your clean hands. In
a cup, mix lemon juice and oil; pour over mixture in bowl and toss, using a fork. Correct seasoning. Let stand 2 to 3 hours in a cool place or over night in a refrigerator before serving.To serve: line each salad plate with 2 or 3 lettuce leaves. Shape tabbouleh into 6 small cones; place on lettuce leaves; garnish with olives. For a buffet, it may be served from a bowl lined with lettuce leaves.

NOTE: ½ cup of toasted pine nuts is a nice addition before mixing.