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Parsley And Wheat Salad (tabbooleh)

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CATEGORY CUISINE TAG YIELD
Vegetables Jewish 1 Servings

INGREDIENTS

1 c Bulgar wheat, fine Found
at most grocery stores
1 1/2 c Cold water
1/2 c Fresh lemon juice
1 c Chopped tomato, up to 2
1/2 c Chopped green onion
1/2 c Olive oil
1 Parsley, minced or chopped
up to 2
Salt & pepper to taste
Add other finely chopped
vegetables if you wish
such as cucumbers
Yellow squash, zucchini
etc.

INSTRUCTIONS

In a large mixing bowl, reconstitute the bulgar wheat in cold water
and let set for 20 minutes till water is totally absorbed. Add lemon
juice, chopped tomatoes, green onions, olive oil, chopped parsley,  and
salt and pepper. Toss and blend in remaining vegetables till all
ingredients are mixed thoroughly. Can be served immediately or
refrigerated to chill and marinate. Will store up to 3 days. Serves
6-8.  Posted to JEWISH-FOOD digest Volume 98 #038 by Bella Parnes
<bparnes@aabgu.org> on Jan 21, 1998

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1128
Calories From Fat: 978
Total Fat: 110.8g
Cholesterol: 1.2mg
Sodium: 488.8mg
Potassium: 1993.8mg
Carbohydrates: 36.8g
Fiber: 11.6g
Sugar: 12.7g
Protein: 10.5g


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