Taj tabbouleh

5 Servings

Ingredients

Quantity Ingredient
½ cup Uncooked bulgur, (cracked wheat)
2 tablespoons Fresh lemon juice
1½ tablespoon Olive oil
½ cup Finely chopped green onions
2 Garlic cloves, minced
2 cups Finely chopped tomato
1¼ cup Finely chopped celery
¾ cup Finely chopped fresh parsley
1 cup Seeded finely chopped cucumber
½ teaspoon Salt

Directions

Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture.

Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings (serving size: 1 cup).

Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Toss well before serving.

NOTES : A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread. -- Annette S. Liebman, St. Louis, Missouri.

Recipe by: Cooking Light, March 1995, page 134 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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