Recipe - Montreal: Tabbouleh Salad

1/3 cup Bulgur
2 cup Italian parsley, fine chop
4 Green onions, chopped
One fourth cup Fresh mint, finely chopped
4 lg Tomatoes, minced
3 tablespoon Lemon juice
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Olive oil

In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or
just until softened. Drain well.

In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together
lemon juice, salt and pepper; gradually whisk in oil. Toss gently with
bulgur mixture.

Serve as soon as it is made, the tomatoes will release water if it stands.

Source: Canadian Living magazine, Apr 95 Presented in article by Julian
Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer
Restaurant, Montreal, Quebec, Canada

[=PAM=] PA_Meadows@msn.com

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