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Recipe: Tabbouli #01
Categories: Salad
Yield: 8 Servings
2 c Bulger wheat
8 c Boiling water
1 c Minced parsley
1/2 c Minced mint
1/2 c Minced scallion with 2
-- inches of the tops
1 1/2 c Chopped tomato
1/2 c Lemon juice
1/2 c Olive oil
2 ts Salt
Freshly ground pepper
Put the wheat into a large pot or mixing bowl and pour the water over it. Cover and let stand for two to three hours, or until the wheat is light and fluffy. Drain off excess water and shake the wheat in a strainer until it is very dry. Add all the rest of the ingredients to the wheat and stir until thoroughly mixed. Chill for at least one hour before serving.
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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