TABOULEH

Christine brought this lovely cool salad to a sweltering hot class in July 2006
her credit goes to the new Moosewood Cookbook by Mollie Katzen!

1 cup dry bulgar wheat
1 & 1/2 cups boiling water
pinch salt
1/4 fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper to taste

4 spring onions, chopped finely
1 packed cup chopped parsley
10 - 15 fresh mint leaves, chopped
2 medium size ripe tomatoes, chopped
Optional:
1 medium size pepper
1 cucmber, diced

1) Combine bulgar wheat and boiling water in a large bowl. Cover and let
stand until the bulgar is tender (20 - 30 minutes minimum).

2) Add salt, lemon juice, olive oil, garlic and black pepper and mix
thoroughly. Cover tightly and refrigerate until 30 minutes before serving.

3) 30 minutes before serving, stir in remaining ingredients (including
optional additions) and mix well. Serve.