Name: Strawberry Tabouli
Ingredients: 1/2 c Bulgur wheat; 1 ts Salt; up to 2; 2 c Boiling water; 1/4 c Extra-virgin olive oil; 1/4 c Freshly squeezed lemon juice; 2 c Finely chopped flat-leaf parsley; 3/4 c Finely chopped mint; 4 c Chopped strawberries; 1 c Toasted pecan pieces

Although it is not wrong to take these medications, they are rarely our first line of attack against personal suffering. Instead, we should first consider that God can bless us through our suffering, and we might also weigh the possibility that psychiatric medications could numb us to the refining benefits of suffering. There is a worthwhile point here. Although it may sound strange or even unloving to those who don’t share a biblical position, there can be real benefits from having our faith tested and strengthened through trials.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime5	8	servings

INGREDIENTS

1/2	c	Bulgur wheat
1	ts	Salt; up to 2
2	c	Boiling water
1/4	c	Extra-virgin olive oil
1/4	c	Freshly squeezed lemon juice
2	c	Finely chopped flat-leaf parsley
3/4	c	Finely chopped mint
4	c	Chopped strawberries
1	c	Toasted pecan pieces

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
Adding strawberries to a traditional tabouli salad makes a refreshing and
colorful warm-weather entree.
In large bowl, combine bulgur and salt. Add boiling water, cover and let
sit for 30 minutes. Remove cover and fluff with fork. Stir in oil and lemon
juice.
Add parsley, mint and strawberries. Cover and refrigerate.
When ready to serve, add toasted pecans and toss to mix, or serve with
pecans sprinkled on top. PER SERVING: 247 CAL.; 5G PROT.; 16G TOTAL FAT (2G
SAT. FAT); 31G CARB.; 0 CHOL.; 194MG SOD.; 8G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 61
Converted by MM_Buster v2.0l.

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