Tabbouleh (cracked wheat salad)

2 servings

Ingredients

Quantity Ingredient
1 cup Bulghur (cracked wheat)
½ cup Boiling water
2 Scallions, finely chopped
½ Sweet green pepper, cored, seeded, and diced
½ Stalk celery, diced
¼ cup Finely chopped Italian parsley
¼ cup Chopped fresh mint
1 Plum tomato, skinned, seeded, and chopped
1 tablespoon Lemon juice
1 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

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

Related recipes