Recipe: Tabbouleh (Cracked Wheat Salad)

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Categories: Salads, Ethnic

Yield: 2 Servings

1 c Bulghur (cracked wheat)
1/2 c Boiling water
2 Scallions, finely chopped
1/2 Sweet green pepper, cored,

-- seeded, and diced
1/2 Stalk celery, diced
1/4 c Finely chopped Italian

-- parsley
1/4 c Chopped fresh mint

      1    Plum tomato, skinned,
           -- seeded, and chopped
      1 tb Lemon juice
      1 tb Olive oil

1/4 ts Salt
1/4 ts Pepper

Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry.
Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix.
In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight.

Serves 2.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93

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

There's a limit to God's patience

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