Mid-East: Tabbouleh

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* Exported from MasterCook *

 

Tabbouleh

 

Recipe By : Cooking Light, May 1994, page 81

Serving Size : 6 Preparation Time :0:05

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups bulgur -- (cracked wheat)

uncooked

1 1/4 cups boiling water

2 cups diced unpeeled tomato

1 cup peeled, seeded and diced cucumber

3/4 cup chopped fresh parsley

1/2 cup diced yellow bell pepper

1/2 cup sliced green onions

2 tablespoons chopped fresh mint

1/2 teaspoon salt

1/3 cup fresh lemon juice

2 tablespoons olive oil

 

Combine bulgur and boiling water in large bowl; stir well. Let stand 30

minutes or until water is absorbed. Add tomato and remaining ingredients;

toss. Yield: 6 servings (serving size: 1 cup).

 

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Serving Ideas : Serve at room temperature or chilled.

 

 

Nutr. Assoc. : 218 0 0 5296 3010 0 5630 0 0 0 0 0

 

 

Karen S

ksonness