Tabbouleh (cracked Wheat Salad)

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CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Ethnic, Salads	2	Servings

INGREDIENTS

1	c	Bulghur, cracked wheat
1/2	c	Boiling water
2		Scallions, finely chopped
1/2		Sweet green pepper, cored
		seeded and diced
1/2		Stalk celery, diced
1/4	c	Finely chopped Italian
		parsley
1/4	c	Chopped fresh mint
1		Plum tomato, skinned
		seeded and chopped
1	T	Lemon juice
1	T	Olive oil
1/4	t	Salt
1/4	t	Pepper

INSTRUCTIONS

Place bulghur in a small bowl; pour over the boiling water and let
soak 10 to 15 minutes.  Drain and squeeze dry. Place bulgur in a
serving bowl and add scallions, green pepper, celery, parsley, mint,
and tomato. Toss to mix. In a screw-top jar combine lemon juice, oil,
salt, and pepper. Shake to mix.  Pour over bulghur mixture. Toss to
mix. Chill overnight.  Serves 2.  From:  COOKING FOR TWO TODAY by Jean
Hewitt and Marjorie Page  Blanchard, Little, Brown and Company, Boston.
1985 ISBN 0-316-35979-3  Shared by: Karin Brewer, Cooking Echo, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 96 Calories From Fat: 65 Total Fat: 7.5g Cholesterol: 0mg Sodium: 309.5mg Potassium: 169.1mg Carbohydrates: 8.5g Fiber: 2.8g Sugar: 1.6g Protein: 1.4g