Bulgur (cracked wheat)	Tabbouleh

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Tabbouleh

Source: St. Louis Post-Dispatch, September 2, 1984

Yield: 4 servings

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Ingredients

• 1/2 cup bulgur (cracked wheat)

• Water

• 1/4 cup finely chopped onion

• 4 bunches parsley, chopped very fine

• 2 tomatoes, chopped fine

• 4 Tbsp olive oil

• Lemon juice to taste

• Salt and pepper to taste

• Tomato wedges for garnish (optional)

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Preparation

Cover bulgur with water and let soak for 30 minutes before preparing tabbouleh. Drain.

Mix together the drained bulgur, onion, parsley, tomato and olive oil. Add lemon juice, salt and pepper to taste. Before serving, garnish tabbouleh with tomato wedges, if desired.