Recipe - Tabbouleh Salad

1/3 cup Fine bulgur wheat
1/3 cup Rich vegetable stock,;
heated to boiling
2 tablespoon Olive oil
2 cup Minced fresh parsley
3 tablespoon Minced fresh mint
1 tablespoon Minced scallion
2 teaspoon Minced garlic
2 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
Salt and freshly ground
black pepper

In a bowl, combine the bulgur, the boiling stock, and the olive oil and
cover. Allow to stand for at least 30 minutes, then uncover and fluff with
a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon
zest. Correct the seasoning with salt and pepper.
Recipe By :COOKING RIGHT SHOW #CR9600

Posted to Digest eatlf.v096.n197

Date: Wed, 23 Oct 1996 11:30:44 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu