9:47 AM 3/2/98

 The Best Tabouleh 

1/4      cup   bulgar - soaked in 1 cup cold water 20 minutes
1        cup   mint leaves - chopped
1        cup   tomatoes - seeded, chopped
1/4      cup   English cucumber - chopped
1/4      cup   green onion - chopped fine
1/2      tsp   salt
5        Tbsp  olive oil
1/4      tsp   ground cinnamon
2        Tbsp  lemon juice
1/2      tsp   garlic - minced
1/4      tsp   black pepper
1/4      tsp   allspice - ground



  after soaking bulgar, squeeze dry and place in bowl with the mint,
  parsley, tomato, cucumber and green onion.  Stir the lemon juice, salt
  and garlic together and slowly beat in the oil.  Stir in the pepper,
  cinnamon and allspice.  Pour the dressing over the salad, toss and
  serve.

  Serves 6.

  A middle-eastern classic from David Wood's Foodbook
  Appeared in Calgary Sun on July 23, 1990

   Recipe Via Compu-Chef (tm) 

-Begin Recipe Export- QBook version 1.00.14

Title: Tabouleh Garden Vegetable Salad
Keywords: Salad, Eastern, Vegetable

================INGREDIENTS===========================
1       Tbsp    vegetable oil
3               carrots, thinly sliced
1       large   zucchini, cubed
2       cups    diced mushrooms
1               diced red pepper
1       cup     small green peas
2       cloves  garlic, crushed
1       Tbsp    olive oil
1       pkg     tabouleh mix (227 gr)
1       cup     tomato juice
1       cup     water

In a skillet heat oil and stir fry vegetables just until
tendercrisp.  Do not over cook.  Add tabouleh mix, olive oil, juice
and water.  Stir well.  Remove from heat and cool.  Fluff mixture
just before serving.  Serve at room temperature.

NOTE:  Tabouleh mixes are generally available in the produce
department, complete with required spices.

Makes 6 servings