TABBOULEH Susan Beno
1 cup fine bulgar
1 pound tomatoes, peeled, seeded and chopped
2 cups chopped green onions
2 cups chopped curly-leaf parsley
1/4 cup chopped fresh mint (peppermint preferred)
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
salt & pepper to taste
Rinse the Bulgar (wheat), cover with boiling water and let stand for 30 minutes. Drain thoroughly and squeeze dry in a piece of cheesecloth or clean dish towel. Set aside.
Combine the tomatoes, green onions, parsley & mint.
Beat together oil, lemon juice, salt & pepper; gently fold into the tomato mixture. Mix in wheat until well blended.