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Print this Recipe    Tabbouli

2 cups bulger wheat
8 cups boiling water
1 cup minced parsley
1/2 cup minced mint
1/2 cup minced scallion with 2 inches of the tops
1 1/2 cups chopped tomato
1/2 cup lemon juice
1/2 cup olive oil
2 teaspoons salt
freshly ground pepper

Put the wheat into a large pot or mixing bowl and pour the water over
it. Cover and let stand for two to three hours, or until the wheat is
light and fluffy. Drain off excess water and shake the wheat in a
strainer until it is very dry. Add all the rest of the ingredients to
the wheat and stir until thoroughly mixed. Chill for at least one hour
before serving.


Tabouli (variation on the Moosewood Cookbook)
(Attention - those with overstocked lemons, I usually at *least*
double the lemon juice in this...)

In a large bowl, mix:

1 c course cracked wheat (bulgar wheat)
1 1/2 c boiling water
1/2 tsp salt

Let stand about 20 minutes until the water is all soaked up.

Mix together:

juice of 1 lemon
1 large garlic clove (double this, of course! :-)
1/4 c good olive oil
1/2 tsp dried mint

Stir this into the wheat, then refrigerate for about 3 hours.

Toss in:

1 bunch scallions, w/greens, chopped
2 firm tomatoes (I use 3) diced
1 bunch parseley, fresh, chopped
1 can chickpeas (garbanzo beans)
1 green pepper, chopped
1-2 chopped english/japanese cucumbers

Garnish w/ olives (if you want - I don't...) and feta cheese (lots!!).

This makes a bunch - enough for side dishes & some lunches for 2 people
for about 1/2 week. Refrigerate.

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