Ingredients1 cup cooked kasha (whole, coarse, or medium)
1/3 cup chopped green onions
About 15 fresh mint leaves, chopped
1/4 cup chopped parsley
1 large tomato, seeded and chopped
Salt to taste
1 tbsp. lemon juice
Favorite vinaigrette (with red wine vinegar)
Prepare kasha according to package directions, using chicken broth.
Combine all ingredients, using sufficient vinaigrette to moisten kasha (about 3-4 tablespoons).
Chill at least 2 hours before serving.
Place tabbouli in center of plate and encircle it with romaine. Use leaves as âscoopsâ to eat this tangy appetizer.