Tabouli

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Yield: 4 servings, easily doubled or quadrupled.

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1/2 c Bulgur; dry

1 c Water; boiling

1 Tomato; chopped

1/2 c Fresh parsley; chopped

2 tb Lemon juice

1/8 ts Garlic powder

1/4 c Green onions; chopped

(about 3 green onions)

1/4 c Fresh mint leaves

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Put the bulgur in a small mixing bowl. Pour the

boiling water over the bulgur. Mix. Cover with a towel and let stand for 1

hour. After 1 hour the excess water should be removed. The easiest way to

do this is to pour the bulgur and water into a fine mesh strainer. Let the

water drain off, pressing the bulgur with your hands to remove as much of

the excess water as possible. Place the drained bulgur in a bowl. Add the

remaining ingredients. Toss well to mix. Cover and refrigerate at least 2

hours to blend flavors.

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This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic.

Keeps well in refrigerator.

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