Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Consider this recipe as a jumping off point for endless improvisation. |
| \N \N | Tiny cooked shrimp, tofu, a bit of crumbled feta cheese, strips of red |
| \N \N | Sweet bell pepper or a few anchovies, for example would all be flavourful |
| \N \N | Additions. 9 servings. |
| 2 cups | Bulgur |
| \N \N | « cup chopped fresh parsley |
| \N \N | ¬ cup chopped fresh mint |
| 4 eaches | Scallions, chopped |
| 2 mediums | Tomatoes, seeded and chopped into ¬\" dice |
| 1 each | Cucumber, peeled and chopepd into ¬\" dice |
| 3 tablespoons | Olive oil |
| 3 tablespoons | Fresh lemon juice |
| 1 teaspoon | Salt |
| \N \N | ¬ tsp. pepper |
| \N \N | « tsp. cumin |
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