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