Recipe - Parsley And Wheat Salad (Tabbooleh)

1 cup Bulgar wheat; fine, (Found
at most grocery stores)
1 One half cup Cold water
One half cup Fresh lemon juice
1 cup Chopped tomato; (up to 2)
One half cup Chopped green onion
One half cup Olive oil
1 bn Parsley; minced or chopped,
(up to 2)
Salt & pepper to taste
Add other finely chopped
vegetables if you wish;
such as cucumbers,
Yellow squash; zucchini,
etc.

In a large mixing bowl, reconstitute the bulgar wheat in cold water and let
set for 20 minutes till water is totally absorbed. Add lemon juice, chopped
tomatoes, green onions, olive oil, chopped parsley, and salt and pepper.
Toss and blend in remaining vegetables till all ingredients are mixed
thoroughly. Can be served immediately or refrigerated to chill and
marinate. Will store up to 3 days. Serves 68.

Posted to JEWISHFOOD digest Volume 98 #038 by Bella Parnes
bparnes@aabgu.org on Jan 21, 1998