4:00 PM 3/3/98
rfc

This is the recipe we use for Tabbouleh.

Tabbouleh Salad
1 cup bulgur wheat (fine)
3/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups finely chopped parsley
3 cups diced tomatoes
1 1/2 cups finely chopped green onions
1/2 cup diced peeled cucumber
1/2 cup chopped fresh mint leaves
1/3 cup olive oil

Rinse wheat; drain well.  Place wheat in a bowl with lemon juice, salt,
and pepper.  Soak while chopping other ingredients.

Toss vegetables.  Add oil and toss again.  Combine with wheat mixture
and chill.


Servings:  8
Exchanges:  1 starch, 2 fat, 1/2 vegetable

Servings:  10
Exchanges:  1 starch, 1 1/2 fat, 1/2 vegetable

