Recipe - Tabouli (Bulgur Wheat Salad)

1 cup Whole wheat bulgur
1 lg Onion chopped
x Boiling water
1 pound Tomatoes, chopped or 1*16*oz
cn Diced tomatoes
One half cup Lemon juice
One fourth teaspoon Black epper
x Salt

Put 1 cup of whole wheat bulgur and 1 large chopped onion in a medium Pyrex
bowl and cover with boiling water...let these soak 2 hours (if you like the
bite of raw onion, you can add the onion later...I like it better slightly
cooked by the water). Drain well and add 1 pound of fresh chopped tomatoes or
one 16 ounce can of minced tomatoes, 1/3 cup lemon juice (freshly squeezed
tastes much better than from concentrate), One fourth tsp or more freshly ground
black pepper, and salt to taste. Let it stand for several hours or
overnight in the refrigerator to mix the flavors. Pritikin also suggested
adding fresh mint leaves, chopped, but I've never had any to try! This is
great in ww pita pockets!

Enjoy...and let me know if you make any yummy variations!

Source: From the original Pritikin Program with modifications.

Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue
12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip