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Tabbouleh

Bulgur Wheat

Bulgur is a highly nutritious Middle Eastern grain made from whole-wheat kernels which have been steamed, sun-dried and then cracked. They retain the bran and nutritionally valuable "germ," also called the embryo, which is embedded in the starchy mass called the endosperm. Parsley is rich in Vitamin C and this boosts the iron absorption from the cracked wheat.

    1 cup bulgur grain
    2 cups boiling water
    1 plum tomato, diced
    1 medium cucumber, peeled and diced
    ⅔ cup finely chopped fresh parsley
    ⅓ cup finely chopped yellow onion
    cup Greek olive oil
    2 tablespoons white balsamic vinegar
    1 garlic clove, crushed in a garlic press
    1 teaspoon seasoning salt
    ⅛ teaspoon ground black pepper
    Juice of 1 lemon
    Lemon pepper seasoning to taste

1.  Soak the bulgur in the boiling water for 1 hour.

2.  In a large glass bowl, toss the tomato, cucumber, parsley,
     onions, olive oil, balsamic vinegar, garlic, seasoning salt,
     pepper and lemon juice and lemon pepper.

3.  Toss the bulgur with the dressing. Refrigerate.

     Makes 6 servings



 

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