Recipe Collection
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Recipe: Tabbouleh Salad
Categories: Ew, Text, Import
Yield: 1 Servings
1/3 c Fine bulgur wheat
1/3 c Rich vegetable stock,;
-- heated to boiling
2 tb Olive oil
2 c Minced fresh parsley
3 tb Minced fresh mint
1 tb Minced scallion
2 ts Minced garlic
2 tb Fresh lemon juice
1 ts Grated lemon zest
Salt and freshly ground
-- black pepper
In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper. Recipe By :COOKING RIGHT SHOW #CR9600
Posted to Digest eat-lf.v096.n197
Date: Wed, 23 Oct 1996 11:30:44 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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