| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
5 |
servings |
INGREDIENTS
| 1 |
c |
Uncooked Bulgar |
| 1 |
c |
Boiling Water |
| 1 |
c |
Plum Tomatoes; Diced |
| 1 |
c |
Green Onions; Diagonally Sliced |
| 1/2 |
c |
Chopped Parsley |
| 1 1/2 |
ts |
Grated Lemon Rind |
| 1/4 |
c |
Fresh Lemon Juice |
| 3 |
tb |
Extra-Virgin Olive Oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Hot Sauce |
| 1 |
ds |
Pepper |
| 15 |
oz |
Chickpeas; Canned, Drained |
| 3 |
|
Pita Bread Rounds; Cut Into 4 Wedges |
INSTRUCTIONS
Combine bulgur and water in a large bowl. Cover and let stand 30
minutes. Add the tomato and next 9 ingredients (tomato through
chickpeas); stir well. Cover and chill. Serve with pita bread.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Aug 24, 1999, converted by MM_Buster v2.0l.
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