Recipe - Terris Australian Tabouli

One half Cucumber; finely minced
One half Purple onion; finely minced
1 Tomato; seeds removed and
finely minced
1 tablespoon Balsamic vinegar
1 bn Flat leaf parsley
2/3 cup Bulgar; (cracked wheat)
Pepper to taste
1 cn (425g) of Edgell Chick Pea
Salad; If you don't have
the can of salad you can
substitute

SUBSTITUTE
2 cup Cooked chick peas
One fourth cup Corn
One fourth cup Diced red capsicum; (bell
pepper)
FF Italian salad dressing;
(vinegar and Italian
spices)

Quantities are approximate. Use whatever proportions taste and look right
to you.

Add the bulgar to boiling water and simmer until soft. Drain and rinse with
cold water. Remove the leaves from the parsley and finely chop. Add to a
bowl along with all of the other ingredients. Chill for about an hour
before serving to allow the flavours to mingle. Makes approximately 6
servings.
Posted to fatfree digest by cctlg@cc.newcastle.edu.au (Terri Nowak) on Apr
20, 1998