Recipe - Tabbouleh (Cracked Wheat Salad)

1 cup Bulghur (cracked wheat)
One half cup Boiling water
2 Scallions, finely chopped
One half Sweet green pepper, cored,
seeded, and minced
One half Stalk celery, minced
One fourth cup Finely chopped Italian
parsley
One fourth cup Chopped fresh mint
1 Plum tomato, skinned,
seeded, and chopped
1 tablespoon Lemon juice
1 tablespoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper

1. Place bulghur in a small bowl; pour over the boiling water and let soak
10 to 15 minutes. Drain and squeeze dry.

2. Place bulgur in a serving bowl and add scallions, green pepper, celery,
parsley, mint, and tomato. Toss to mix.

3. In a screwtop jar combine lemon juice, oil, salt, and pepper. Shake to
mix. Pour over bulghur mixture. Toss to mix. Chill overnight.

Serves 2.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0316359793 Shared by: Karin
Brewer, Cooking Echo, 8/93

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