MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tabbouleh
Categories: Grains, Vegetables, Greens, Herbs
Yield: 5 servings

1/4 c Fine bulgur wheat
1 sm Garlic clove; minced
Juice of 2 large lemons
3 c Chopped fresh flat-leaf
- parsley
1/4 c Chopped fresh mint
1/2 lb Ripe tomatoes; very finely
- chopped
1 bn Scallions; fine chopped
Salt
1/4 c Extra virgin olive oil
1 Romaine lettuce heart;
- leaves separated, washed &
- dried

Place the bulgur in a bowl, and cover with water by
1/2". Soak for 20 minutes, until slightly softened.
Drain through a cheesecloth-lined strainer, and press
the bulgur against the strainer to squeeze out excess
water. Transfer to a large bowl, and toss with the
garlic, lemon juice, parsley, mint, tomatoes, scallions
and salt. Leave at room temperature or in the
refrigerator for two to three hours, so that the bulgur
can continue to absorb liquid and swell.

Add the olive oil, toss together, taste and adjust
seasonings. Serve with lettuce leaves.

By: Martha Rose Shulman

Yield: 6 appetizer spread servings, 4 salad servings

RECIPE FROM: https://cooking.nytimes.com

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