Recipe - Tabbouleh (Lebanese Style)

2/3 cup Bulgur
2 cup Water
2/3 cup Minced red onion
1 teaspoon Salt
One half teaspoon Ground allspice
One half cup Finely chopped fresh mint
leaves or 1 tablespoon dried,
crumbled
2 One half cup Finely chopped fresh parsley
leaves (preferably flat
leafed)
One half cup Finely chopped scallion
One fourth cup Fresh lemon juice
One fourth cup Extravirgin olive oil
1 One half cup Finely minced seeded seedless
cucumber

Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur.
Let bulgur stand 1 hour.

While bulgur is soaking, in a large bowl, stir together onion, salt,
allspice, and dried mint, if using (do not add fresh mint now), and let
stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much
water as possible, and add to onion mixture with remaining ingredients,
including fresh mint, if using.

Toss salad well and season with salt and pepper.

Appeared in the Jan 1995 issue of Gourmet magazine.

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