Recipe - Parsley Salad

1 cup Bulgur wheat
2 cup Hot water
1 tablespoon Olive or vegetable oil
1/3 cup Lemon juice
2 teaspoon Dried mint
1 teaspoon Minced garlic
1 teaspoon Salt
One fourth teaspoon Black pepper
1 md Sized tomato; finely chopped
One half small Cucumber; finely chopped
6 Scallions; chopped
2 cup Coarsely chopped fresh
parsley

In a large bowl, combine the bulgur wheat and water and allow to stand for
20 to 30 minutes, or until the water is completely absorbed. Add the oil,
lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined.
Add the remaining ingredients and toss until blended. Cover and chill for
at least 1 hour before serving.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1037 by Meg Antczak
meginny@frontiernet.net on Jan 23, 1998