Recipe: Tabbouli #06

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Categories: Salad

Yield: 4 Servings

      2    Bunches of parsley (flat
           -- leaves if possible)
      1 sm Bunch of mint -or-
      2 tb Dried mint
      4    -- (up to)
      5    Tomatoes

1/3 c Fine bulgur wheat
1/4 c Lemon juice

      1    Bunch green onions -or-
      1 sm White onion
           Salt and pepper to taste

1/2 c Olive oil

Clean parsley and chop finely. Clean fresh mint and chop finely. If using dried mint, add to the vegetables later. Cut tomatoes in small cubes. Place above ingredients in a salad bowl. Soak bulgur wheat in lemon juice and allow it to absorb the juice Chop onions finely and add salt and pepper. Mix well. Add onions and bulgur wheat to the parsley mixture. Add oil and mix well.

Taste for more lemon juice or oil if needed. Serve with romaine lettuce or cabbage leaves.

NHADDAD@WTC34A.DAYTONOH.NCR.COM

(NATHALIE HADDAD)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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