Tabbouleh (Cracked Wheat Salad)
- 1 c Bulghur (cracked wheat)
- 1/2 c Boiling water
- 2 Scallions, finely chopped
- 1/2 Sweet green pepper, cored,
- -seeded, and diced
- 1/2 Stalk celery, diced
- 1/4 c Finely chopped Italian
- -parsley
- 1/4 c Chopped fresh mint
- 1 Plum tomato, skinned,
- -seeded, and chopped
- 1 tb Lemon juice
- 1 tb Olive oil
- 1/4 ts Salt
- 1/4 ts Pepper
1. Place bulghur in a small bowl; pour over the boiling water and let soak
10 to 15 minutes. Drain and squeeze dry.
2. Place bulgur in a serving bowl and add scallions, green pepper, celery,
parsley, mint, and tomato. Toss to mix.
3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to
mix. Pour over bulghur mixture. Toss to mix. Chill overnight.
Serves 2.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 8/93
10 to 15 minutes. Drain and squeeze dry.
2. Place bulgur in a serving bowl and add scallions, green pepper, celery,
parsley, mint, and tomato. Toss to mix.
3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to
mix. Pour over bulghur mixture. Toss to mix. Chill overnight.
Serves 2.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 8/93
