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Tabbouleh 2

Yield: 1 servings

Ingredients and directions for this recipe

Consider this recipe as a ? cup chopped fresh mint
-jumping off point for 4 ea Scallions, chopped
-endless improvisation. 2 md Tomatoes, seeded and
Tiny cooked shrimp, tofu, a -chopped into ?" dice
-bit of crumbled feta 1 ea Cucumber, peeled and
-cheese, strips of red -chopepd into ?" dice
Sweet bell pepper or a few 3 T Olive oil
-anchovies, for example 3 T Fresh lemon juice
-would all be flavourful 1 t Salt
Additions. 9 servings. ? tsp. pepper
2 c Bulgur ? tsp. cumin
? cup chopped fresh parsley

In a large bowl, soak the bulgar in 4 cups of boiling water for 30
minutes. Drain in a fine-mesh sieve, pressing out as much water as
possible. Place in a large salad bowl. 2. Add the parsley, mint,
scalion, tomatoes and cucumbers. Mix well to blend. 3. In a small
bowl, combine the olive oil, lemon juice, salt, pepper and cumin.
Whisk until combined. Pour over the bulgur mixture and toss to mix
evenly. From "Great Grains" by Linda Drachman & Peter Wynne AR/95

See also:
Previous recipe Tabbouleh - Mint And Parsley Salad (k P)
Next recipe Tabbouleh Chicken

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