Name: Tabbouli Salad
Ingredients: 1/4 c BULGAR; 3/4 c BOILING WATER; 1 c FINELY CHOPPED TOMATO; 1/3 c FINELY CHOPPED PARSLEY; 1 tb FINELY CHOPPED MINT; FRESH ONLY [OPPTIONAL]; 1/4 c FINELY CHOPPED GR.ONION; 2 tb OIL; 2 tb LEMON JUICE; 1 pn OF PEPPER; 1 ts SALT

The person of Christ appeared ineffably excellent, with an excellency great enough to swallow up all thought and conception…which kept me, the bigger part of the time, in a flood of tears and weeping aloud. I felt an ardency of soul to be…emptied and annihilated, to lie in the dust and be full of Christ alone; to love Him with a holy and pure love; to trust in Him; to live upon Him; to serve and follow Him, and to be totally wrapped up in the fullness of Christ, and to be perfectly sanctified and made pure, with a divine and heavenly purity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Salads, Val’s	8	Servings

INGREDIENTS

1/4	c	BULGAR
3/4	c	BOILING WATER
1	c	FINELY CHOPPED TOMATO
1/3	c	FINELY CHOPPED PARSLEY
1	tb	FINELY CHOPPED MINT
		FRESH ONLY [OPPTIONAL]
1/4	c	FINELY CHOPPED GR.ONION
2	tb	OIL
2	tb	LEMON JUICE
1	pn	OF PEPPER
1	ts	SALT

INSTRUCTIONS

POUR BOILING WATER OVER BULGAR AND LET SOAK FOR 1 HOUR DRAIN WELL IN
STRAINER.  ADD THE REMAINING INGREDIENTS TO BULGAR IN GLASS OR PLASTIC
CONTAINER. LET STAND IN REFRIDGERATOR FOR 1 HOUR TO LET FLAVOR SET. SERVE
AS DIP OR DOUBLE RECIPE FOR SALAD ALONG WITH ROMAINE.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar
31, 1999

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