Recipe - Tabbouli

1 cup Bulgur Wheat
2 cup Water, boiling
2 Tomatoes, finely minced
1 bn Green Onions, cut or sliced up
3 teaspoon Mint, freshly chopped or
2 tablespoon Mint, dried
2 cup Parsley, freshly chopped
fine
One half cup Lemon Juice, freshly
squeezed
One fourth cup Olive Oil

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs.
Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Black Pepper, freshly ground, to taste

Place uncooked bulgur in a bowl; pour boiling water over it and let it soak
1 hour (stir occasionally).

Drain well in a fine strainer.

Return bulgur to the bowl and add all other ingredients; mix well.

Chill for 2 hours.

Yield: 8 servings, 6 cups

One Serving = Three fourths cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26
g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg

Exchange: 1 Starch/Bread 2 Vegetable 1 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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