Recipe - Corn Tabouleh Salad

1 cup Bulgur wheat
1 teaspoon Finely minced garlic
1 cup Water
One fourth cup Olive oil
1 Granny Smith apple, cored
and cut into 1/4" dice
One half cup Golden raisins
2 tablespoon Fresh lemon juice
2 cup Fresh corn kernels, cooked
One half Seedless cucumber, peeled
and cut into 1/4" dice
4 Ripe plum tomatoes, cut
into 1/4" dice
3 Scallions (with 3" of the
green left on), thinly
cut or sliced up on the diagonal
One half cup Basil leaves, thinly
slivered
Salt to taste
Freshly ground black pepper
to taste

Bulgur wheat is readily available in most supermarkets and specialty
food stores. If you prefer another grain, you can easily substitute
cooked rice, barley or couscous. When mixing the salad, use a fork to
keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.
Mix together, then set aside for 30 minutes.

2. In another bowl, mix the minced Granny Smith apple and golden
raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the
remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn't?), add 1
tablespoon of sugar to the boiling water before you cook the corn.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip