Title: Tabouleh
Categories: European Salad Check
Yield: 1 Servings

1	c	Fine grain bulgur wheat
2	lg	Bunches of parsley
1	sm	Red bell pepper, cored,
		Seeded, and cut into large
		Chunks
2		Stalks celery, cut into
	lg	Pieces
2	bn	Scallions, cut into large
		Pieces
2	tb	Coarsely chopped fresh mint
		Leaves or 1 tsp dried mint
1/4	c	Olive oil (extra virgin
		Preferable)
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, cut into 1/4" dice

Soak the bulgur wheat in 2 cups cold water for 15 minutes. 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 olive oil, 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 Jeff Smith is quite passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu

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