| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive13 | 4 | servings | |
INGREDIENTS
| 1 | c | Bulgur; see * Note |
| 1 1/2 | ts | Salt |
| 1 1/3 | c | Boiling-hot water |
| 1 | c | Seedless green grapes |
| 2/3 | c | Fresh cilantro leaves -; (packed) |
| 2 | Garlic cloves | |
| 2 | ts | Grated; peeled fresh |
| ; gingerroot | ||
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Olive oil |
INSTRUCTIONS
* Note: Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. In a bowl stir together bulgur and salt. Stir in water and let stand, covered, 30 minutes. While bulgur is standing, slice grapes and chop cilantro. Mince garlic. In a small bowl combine grapes, cilantro, garlic, gingerroot, lemon juice, and oil. Fluff bulgur with a fork and stir in grape mixture. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9152) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-18-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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