Tabouleh

  • 3/4 c. cracked wheat (bulgur)
  • 1 1/2 c. snipped fresh parsley
  • 3 med. tomatoes, chopped
  • 1/3 c. chopped green onions with tops
  • 1 cucumber, seeded & chopped
  • 2 tbsp. fresh mint, cut
  • 1/4 c. vegetable oil
  • 1/4 c. fresh lemon juice
  • 1/4 tsp. pepper

Boil water and cover bulgur with it.  Let stand for 1 hour.  Drain thoroughly.  Mix bulgur, tomatoes, cucumber, parsley, green onions and mint in a bowl.  Mix remaining ingredients and pour over bulgur mix.  Cover and refrigerate at least 1 hour.

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