Title: Tabbouleh (Cracked Wheat Salad)
Categories: Salad Mideast
Yield: 2 Servings

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

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