Guest guest Report post Posted June 26, 1999 * Exported from MasterCook * Tabouli Recipe By : Mollie Katzen, " Moosewood Cookbook " Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 1 1/2 cups boiling water 1 1/2 teaspoons salt 1/4 cup fresh lemon juice -- and/or lime juice 1 teaspoon garlic -- crushed 1/2 cup chopped scallions -- include greens 1/2 teaspoon dried mint flakes 1/4 cup olive oil -- (good quality) fresh black pepper 2 medium tomatoes -- diced 1 cup fresh parsley -- chopped and packed *OPTIONAL* 1/2 cup cooked chickpeas 1 chopped green bell pepper 1/2 cup grated carrots 1 cucumber -- chopped, or summer squash You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill. Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours. Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with feta cheese and olives. WW: 4 pts. per serving including optional ingredients, not including olives & feta cheese. Formatted by Karen Sonnessa - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Share this post Link to post Share on other sites