Recipe - Taj Tabbouleh

One half cup Uncooked bulgur, (cracked
wheat)
2 tablespoon Fresh lemon juice
1 One half tablespoon Olive oil
One half cup Finely chopped green onions
2 Garlic cloves, minced
2 cup Finely chopped tomato
1 One fourth cup Finely chopped celery
Three fourths cup Finely chopped fresh parsley
1 cup Seeded finely chopped
cucumber
One half teaspoon Salt

Combine the first 3 ingredients in a 2quart bowl; stir well. Layer green
onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture.
Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings
(serving size: 1 cup).

Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g
Carbohydrate; 0mg Cholesterol; 252mg Sodium

Serving Ideas : Toss well before serving.

NOTES : A few years ago I worked at Washington University with a group of
vegetarian students who traded their favorite recipes. My family and
friends enjoyed this particular dish so much that I still take it to lunch
parties and serve it at home with some pita bread. Annette S. Liebman,
St. Louis, Missouri.

Recipe by: Cooking Light, March 1995, page 134

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.