Tabbouleh Salad
- 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"
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"
