Title: Tabouleh > Jeff Smith
Categories: Lebanese Grain Salad
Yield: 1 Servings

1	c	Fine grain bulgur wheat
2	lg	Bunches of parsley
1	sm	Red bell pepper, cored,
		Seeded, large chunks
2		Stalks celery, large pieces
2	bn	Scallions, large pieces
2	tb	Coarsely chopped fresh mint
		Leaves or
1	ts	Dried mint
1/4	c	Extra virgin olive oil
1/4	c	Lemon juice
1/4	ts	Ground allspice
1/4	ts	Ground cinnamon
1	ts	Salt
1/4	ts	Freshly ground black pepper
4	md	Tomatoes, 1/4-inch dice

Soak the bulgur wheat in 2 cups cold water for 15 mintues. Squeeze dry.

Pick the parsley leaves from the large stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions, and mint together, and place in a food processor with a metal blade. Pulse-chop until fine and place in a large mixing bowl.

In a separate bowl mix the oilive oi, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.

Combine all of the ingredients except the tomatoes thoroughly in the mixing bowl. Then gently blend in tomatoes. Serve immediately. Serves 6 as a salad course.

Note: The amounts of all ingredients can be varied to taste.

from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl

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