Gingered Bulgur Salad With Grapes

Sin is still here. It is just that people do not so willingly acknowledge that fact. A spade is no longer called a spade, but some euphemism. The little boy says to his mother, “Why is it whenever I do anything bad, it’s because I’m a bad boy; but whenever you do anything bad, it’s because you’re nervous?” It is nerves rather than sin. It is our glands rather than sin. It is what we eat, the environment, our biorhythm, rather than sin, it is anything but sin. Sin denies that it is sin.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive13	4	Servings

INGREDIENTS

1	c	Bulgur, see * Note
1 1/2	t	Salt
1 1/3	c	Boiling-hot water
1	c	Seedless green grapes
2/3	c	Fresh cilantro leaves –
		packed
2		Garlic cloves
2	t	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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