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Tabbouleh (cracked wheat salad)

Yield: 2 Servings

Ingredients:

• 1 c Bulghur (cracked wheat)
• 1/2 c Boiling water
• 2 Scallions finely chopped
• 1/2 Sweet green pepper cored -seeded and diced
• 1/2 Stalk celery diced
• 1/4 c Finely chopped Italian -parsley
• 1/4 c Chopped fresh mint
• 1 Plum tomato skinned -seeded and chopped
• 1 tb Lemon juice
• 1 tb Olive oil
• 1/4 ts Salt
• 1/4 ts Pepper

Instructions:

1. Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry. 2. Place bulgur in a serving bowl and add scallions green pepper celery parsley mint and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice oil salt and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard Little Brown and Company Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer Cooking Echo 8/93

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