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Cracked Wheat and Parsley Salad (Tabooley, Tabuleh)
3/4 cup bulgur (cracked wheat)
1 1/2 cups minced parsley
3 medium tomatoes, chopped
1/3 cup chopped scallions (with tops)
2 tablespoons snipped fresh mint leaves or
2 teaspoons crushed dried mint leaves
1/4 cup olive oil or vegetable oil
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Cover bulgur with cold water; let stand 30 minutes; Drain; press out as much water as possible. Place bulgur, parsley, tomatoes, scallions and mint in nonreactive bowl. Mix remaining ingredients; pour over bulgur mixture. Toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired.
Yields 6 servings.
NOTE: If you desire a softer texture, cover bulgur with boiling water; let stand 1 hour.
