Parsley and wheat salad (tabbooleh)

1 Servings

Ingredients

Quantity Ingredient
1 cup Bulgar wheat; fine, (Found at most grocery stores)
1½ cup Cold water
½ cup Fresh lemon juice
1 cup Chopped tomato; (up to 2)
½ cup Chopped green onion
½ cup Olive oil
1 bunch Parsley; minced or chopped, (up to 2)
Salt & pepper to taste
Add other finely chopped vegetables if you wish; such as cucumbers,
Yellow squash; zucchini, etc.

Directions

In a large mixing bowl, reconstitute the bulgar wheat in cold water and let set for 20 minutes till water is totally absorbed. Add lemon juice, chopped tomatoes, green onions, olive oil, chopped parsley, and salt and pepper.

Toss and blend in remaining vegetables till all ingredients are mixed thoroughly. Can be served immediately or refrigerated to chill and marinate. Will store up to 3 days. Serves 6-8.

Posted to JEWISH-FOOD digest Volume 98 #038 by Bella Parnes <bparnes@...> on Jan 21, 1998

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