Tomatoey tabouli

Yield: 4 servings

Measure Ingredient
1 cup Bulgur wheat
1 can Tomatoes, whole
Water
1 tablespoon Garlic salt
½ cup Oil, olive
¼ cup Lemon juice
¼ cup Parsley
2 tablespoons Onions, dried
Cucumber salad dressing

Drain tomatoes well, reserving liquid. Add enough water to reserved liquid to measure 1 cup and bring to boil. Mix together bulgur, boiling liquid, and garlic salt. Cover for 30 minutes.

Add remaining ingredients to bulgur mixture and refrigerate. Serve with cucumber dressing.

Recipe modified by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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