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This makes a very nice exchange for potato salad in the summer as well as a nice year round salad.
Tabbouleh
Lois Moore
Flint Hill
two cups dry bulghur (wheat) Local source is Ice House Natural Food Shop in Washington, Va. 3 cups boiling water two medium onions minced (or scallions-one cup) one-half cup chopped fresh mint leaves one-half cup chopped fresh parsley three medium tomatoes, peeled and chopped one-fourth - one-half cup olive oil to taste Juice one-two lemons) to taste salt and freshly ground black pepper.
Rinse bulghur under running water, place in large bowl and pour boiling water over. Cover with lid or plate, let stand 1 hour. If any water left, drain thoroughly. Toss with remaining ingredients and serve slightly chilled - or chill soaked and drained bulghur and, in separate bowl, all chopped ingredients. Just before serving toss well with oil and lemon, juice, salt and pepper, all together.
Happiness is a thing to be practiced, like the violin.
—John Lubbock
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