almond tabbouleh
| Measure | Ingredient |
|---|---|
| -Pam Coombes RNCM95A | |
| ⅔ cup | Chopped natural almonds |
| 1 cup | Bulgur(cracked wheat) |
| 1 cup | Quartered cherry tomatoes |
| OR a 1/2 c raisins | |
| ⅔ cup | Sliced green onions |
| ½ cup | Lightly packed chopped |
| Parsley | |
| 2 tablespoons | Chopped fresh mint |
| ⅓ cup | Lime or lemon juice |
| ¼ cup | Almond or other polyunsaturd |
| Oil | |
| ¼ teaspoon | Pepper |
Spread almonds in a shallow pan. Toast in a moderate oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool. Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed. Add cherry tomatoes or raisins, green onions,parsley, mint, lime or lemon juice, oil and pepper. Toss until mixed. Cover and chill. I thought this was a really nice twist, but then I love almonds. Have a great day, great lady!! Hugs, Pam
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