�When asked to bring something to a picnic or cocktail party, my (Jane�s) first choice is tabbouli, a bulgur and parsley salad from the Mmideast. It is usually eaten on pieces of pita bread or scooped up with a vegetable like celery or sweet pepper, as well as eaten with a fork like salad. Preparation tip: Bulgur can be found in supermarkets (near the rice) as well as in natural food and specialy stores. Both the salad ingredients and the dressing can be prepared ahead separately and mixed together about 1 hour before serving.�
Salad:
1 c. bulgur (cracked fine or medium)
2 c. boiling water
2 tomatoes, finely diced
1 bunch scallions (about 6), with tops, finely chopped
1 c. finely chopped fresh parsley, or more to taste
3 T chopped fresh mint leaves or 2 tsp dried mint
Dressing:
� c lemon juice
2 T olive or salad oil
� tsp salt, if desired
� tsp (or more) freshly ground black pepper
� tsp oregano (ground or crumbled leaves)
� tsp ground cumin
Dash of allpice (optional)
Dash of coriander (optional)
1. In a medium bowl, soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water tghrough a fine strainer or cloth.
2. Add the tomatoes, scallions, parsley, and mint to the bulgur. Combine the ingredients well.
3. Mix all the dressing ingredients in a small bowl. About 1 hour or less before serving, add the dressing to the bulgur mixture, and toss the salad to coat the ingredients thoroughly.
Reprinted from: Jane Brody�s Good Food Book, Living the High Carbohydrate Way 1985