Recipe of the Week

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Tabouleh (Bulgur, Tomato, and Parsley Salad)

From In A Vegetarian Kitchen / Adapted from Vegetarian Celebrations by Nava Atlas

Ingredients:

1 1/2 cups medium-grind bulgur
2 pounds firm, ripe tomatoes
1/2 to 3/4 cup firmly packed, minced fresh parsley
3 to 4 scallions, minced
1/4 cup minced fresh mint leaves
3 tablespoons light olive oil
Juice of l to 1 1/2 lemons, to taste
Salt and freshly ground pepper to taste

Directions:

Place the bulgur in a heatproof casserole dish and cover it with 3 cups of boiling water. Cover and let stand 30 minutes, or until the water has been absorbed. Fluff with a fork and let cool to room temperature.

Add all the remaining ingredients and let stand at least 1 to 2 hours, refrigerated, before serving. Serve chilled or at room temperature.

Serves: 10 to 12