Tabbouleh 2

1 servings

Ingredients

QuantityIngredient
Consider this recipe as a jumping off point for endless improvisation.
Tiny cooked shrimp, tofu, a bit of crumbled feta cheese, strips of red
Sweet bell pepper or a few anchovies, for example would all be flavourful
Additions. 9 servings.
2cupsBulgur
« cup chopped fresh parsley
¬ cup chopped fresh mint
4eachesScallions, chopped
2mediumsTomatoes, seeded and chopped into ¬\" dice
1eachCucumber, peeled and chopepd into ¬\" dice
3tablespoonsOlive oil
3tablespoonsFresh lemon juice
1teaspoonSalt
¬ tsp. pepper
« tsp. cumin

Directions

In a large bowl, soak the bulgar in 4 cups of boiling water for 30 minutes. Drain in a fine-mesh sieve, pressing out as much water as possible. Place in a large salad bowl. 2. Add the parsley, mint, scalion, tomatoes and cucumbers. Mix well to blend. 3. In a small bowl, combine the olive oil, lemon juice, salt, pepper and cumin.

Whisk until combined. Pour over the bulgur mixture and toss to mix evenly. From "Great Grains" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 01-25-95