Name: Tabbouleh (Cracked Wheat Salad)
Ingredients: 1 c Bulghur (cracked wheat); 1/2 c Boiling water; 2 Scallions, finely chopped; 1/2 Sweet green pepper, cored, seeded, and diced; 1/2 Stalk celery, diced; 1/4 c Finely chopped Italian parsley; 1/4 c Chopped fresh mint; 1 Plum tomato, skinned, seeded, and chopped; 1 tb Lemon juice; 1 tb Olive oil; 1/4 ts Salt; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Salads, Ethnic	2	Servings

INGREDIENTS

1	c	Bulghur (cracked wheat)
1/2	c	Boiling water
2		Scallions, finely chopped
1/2		Sweet green pepper, cored, seeded, and diced
1/2		Stalk celery, diced
1/4	c	Finely chopped Italian parsley
1/4	c	Chopped fresh mint
1		Plum tomato, skinned, seeded, and chopped
1	tb	Lemon juice
1	tb	Olive oil
1/4	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

1.  Place bulghur in a small bowl; pour over the boiling water and let soak
10 to 15 minutes.  Drain and squeeze dry.
2.  Place bulgur in a serving bowl and add scallions, green pepper, celery,
parsley, mint, and tomato.  Toss to mix.
3.  In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to
mix.  Pour over bulghur mixture. Toss to mix. Chill overnight.
Serves 2.
From:  COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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