Recipe - Moroccan Salad

2/3 cup Bulgar wheat
1 1/3 cup Boiling water
4 Scallions; chopped
1 2/3 cup Fresh parsley; minced
1/3 cup Fresh mint; minced
1 One fourth lg Tomatoes; minced
2/3 cup Cucumber; peeled, seeded,
minced
2 tablespoon Olive oil; plus 2 teaspoons
2 tablespoon Fresh lemon juice; plus 2
teaspoons
1 One fourth teaspoon Cumin
2 Cloves garlic; minced
1 One fourth Whole wheat pita bread
loaves

Combine the bulgur wheat with the boiling water in a heatproof bowl. Let
stand 1 hour until the wheat has absorbed the water. Combine the remaining
ingredients except the pita bread in a large salad bowl. Cut the pita bread
into triangles. Place the triangles on a cookie sheet and bake at 350øF
until crisp, about 15 minutes. Remove from the oven and add to the salad
bowl. Drain any excess water from the wheat. Add to the salad bowl and mix
well. Refrigerate for 12 hours before serving.

Per serving: calories 263, fat 10.4g, 33% calories from fat, cholesterol
0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.

Exchanges: One half Monosaturated Fat, 2 Starch, 1 Vegetable.

The recommended wines are: Chenin Blanc, Chianti, or Fum‚ Blanc.

Source: webmaster@MealsForYou.com Copyright © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 15 min, Marinate: 1:00, Cook: 15 min, plus refrigeration
time.

Recipe by: The American Diabetes Association's Flavorful Seasons Cookb

Posted to recipeludigest by "abprice@wf.net" abprice@wf.net on Mar 21,
1998