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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 bn 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

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