Tabbouleh salad

Yield: 4 Servings

Measure Ingredient
\N \N Date: Wed, 23 Oct 1996 08:35:22

⅓ c fine bulgur wheat

⅓ c rich vegetable stock, -- : heated to boiling

2 TB olive oil

2 c minced fresh parsley

3 TB minced fresh mint

1 TB minced scallion

2 ts minced garlic

2 TB fresh lemon juice

1 ts grated lemon zest

: Salt and freshly ground : black pepper

In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper.

Recipe By :COOKING RIGHT SHOW #CR9600 ~0400

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