Recipe of Tabbouleh - Bulgur and Herb Salad

   1      cup           bulgur  -- fine
   1      medium        onion  -- finely chopped
   1 1/2  cups          parsley  -- finely chopped
     1/4  cup           fresh mint  -- chopped
     1/4  cup           olive oil
     1/4  cup           lemon juice
                        salt
   8                    romaine lettuce leaves
   2      medium        tomatoes  -- cut in wedges

Soak bulgur in cold water 20 minutes.

Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.

To serve, mound the salad in the center of a plate. Decorate with
the lettuce leaves and tomato wedges. The lettuce leaves may be used
to scoop up the salad.

Tabbouleh with Raisins

   1      cup           bulgur
     2/3  cup           scallions -- sliced
     1/2  cup           fresh parsley -- lightly packed
   2 2/3  tablespoons   fresh lemon juice
     3/8  cup           seedless raisins
   1 1/3  tablespoons   corn oil
   1 1/3  tablespoons   sesame oil
                        black pepper -- to taste

     1. In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender.
     2. Drain excess water from bulgur and squeeze out any remaining
water, using your hands.
     3. Add sliced scallions, chopped parsley and fresh lemon juice to
bulgur. Mix well, then add remaining ingredients and blend.

Tabbouli Salad

   1      cup           Bulgur wheat -- uncooked
   2      cups          Boiling water
     1/3  cup           Vegetable oil
     1/3  cup           Lemon juice
   2      teaspoons     Salt
   1      teaspoon      Pepper
     1/2  cup           Parsley -- chopped
   3      tablespoons   Mint, fresh chopped or
   2      teaspoons     Mint -- dry crumbled
   6      each          Green onions & tops -- minced
   2      each          Tomatoes -- chopped

Pour boiling water over wheat in a bowl.  Let stand one hour. Drain well and return to bowl.  Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.

Tabouli

   1      pound         cooked bulgur
     1/4  cup           fresh lemon juice
     1/2  cup           olive oil
   2      cloves        garlic -- finely minced
     1/2  cup           fresh mint leaves -- minced
   1      cup           fresh parsley -- chopped
   1      cup           scallions -- chopped
                        salt
                        black pepper
   2      medium        fresh tomatoes -- chopped
   1      small         cucumber -- peeled,seeded,chopped

Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving.