Tabouli

From Yankee Magazine's Great New England Recipes

Cornmeal, Rice, Grains Recipes | Meatless Recipes | Miscellaneous Recipes | Vegetables Recipes

Yield: Serves 4-5.

A Middle-Eastern salad which could also be served at a party as an appetizer.

• 1 cup boiling water
• 1 cup bulgur
• 2 to 3 tomatoes, diced
• 1 green pepper, diced
• 1 cucumber, peeled and diced
• 1 to 2 celery stalks, diced
• 4 to 5 radishes, diced
• 1/4 cup snipped parsley
• 1/2 cup snipped mint leaves
• 1/2 cup fresh lemon or lime juice, or a combination
• 1/4 cup oil ("I use a cold-pressed, blended oil")
• 1/3 cup chopped onion or scallion
• 1 to 2 teaspoons (sea) salt, or to taste

Pour boiling water over bulgur and let set 1 hour. Drain off any unabsorbed water. Combine other ingredients with bulgur. Toss gently and chill. Serve on a bed of lettuce, garnished with tomato wedges and additional parsley.

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