Recipe - Lebanese Tabbouleh

One half cup Fine grain cracked wheat
(bulgur)
One half cup Finely chopped onion
One half teaspoon Allspice
One half teaspoon Pepper
1 teaspoon Salt; or to taste
3 cup Finely chopped parsley
One half cup Finely chopped scallions
2 cup Finely chopped ripe tomatoes
(if not ripe, omit)
1 One half cup Fresh spearmint leaves
(finely chopped)
(if necessary, substitute
another mint)
One half cup Fresh lemon juice
Three fourths cup Olive oil

RINSE THE CRACKED WHEAT several times then cover with water by 1/2inch and
let soak for 20 minutes, then drain well, squeezing out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In a
large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold
in the drained wheat and refrigerate until an hour before serving. Just
before serving, stir in the seasoned onion and dress with lemon juice and
oil to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini