Recipe - Parsley And Tabouleh

1 cup Medium grain bulgur wheat
Water to cover
4 cup (packed) fresh parsley
1 cup (packed) fresh mint leaves
2 bn Fresh chives
Grated lemon zest and juice
of 1 lemon (or more to
taste
1/3 cup (or more to taste) extra
virgin olive oil
Salt and freshly ground
black pepper
2 Vine ripened tomatoes,
seeded and; cut into
1/2inch d

Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.
During this time, in a food processor mince the parsley (you need 2 cups
chopped) and mint (you need One half cup chopped) and cut the chives (you need
One half cup snipped).

When the bulgur is plumped up, drain and transfer it to a clean cloth or a
double layer of cheesecloth. Wring out excess water; the grains should be
moist and tender, not watery.

Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and
chives. Stir in the lemon zest, juice and olive oil. Toss well to combine
and season to taste with salt and pepper. Add more lemon zest, juice or
olive oil to taste. Transfer the grains to a bed of lettuce leaves or use
as a bed for the halibut; top with tomatoes.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711

Posted to MCRecipe Digest V1 #285

Date: Thu, 7 Nov 1996 23:38:29 0500

From: Meg Antczak meginny@frontiernet.net