Recipe: Tabbouli #02

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Categories: Salad

Yield: 8 Servings

      1 c  Course cracked wheat (bulgar
           -- wheat)

1 1/2 c Boiling water
1/2 ts Salt

      1    Lemon; juice of
      1    (large) clove (double this;
           -- of course! :-)

1/4 c Good olive oil
1/2 ts Dried mint

      1    Bunch scallions; w/greens,
           -- chopped
      2    Firm tomatoes (i use 3)
           -- diced
      1    Bunch parseley; fresh,
           -- chopped
      1 cn Chickpeas (garbanzo beans)
      1    Green pepper; chopped
      1    -- (up to)
      2    Chopped English/Japanese
           -- cucumbers
           Garnish: olives (if you
           -- want - I don't) and feta
           -- cheese (lots!!)

Tabouli (variation on the Moosewood Cookbook). (Attention - those with overstocked lemons, I usually at least double the lemon juice in this...)

In a large bowl, mix bulgur, boiling water and salt. Let stand about 20 minutes until the water is all soaked up. Mix together lemon juice, garlic, olive oil and mint. Stir this into the wheat, then refrigerate for about 3 hours.

Toss in remaining ingredients. Garnish w/ olives (if you want - I don't...) and feta cheese (lots!!).

This makes a bunch - enough for side dishes & some lunches for 2 people for about 1/2 week. Refrigerate.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

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

A lot of kneeling will keep you in good standing.

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