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Recipe corner: Tabouli Salad, a Middle-Eastern dish

Tabouli Salad, a Middle-Eastern dish

• 2 cups water

• 1 cup bulgar wheat

Boil water, place wheat in bowl and pour boiling water over it. As it absorbs water (takes about one hour), chop the following:

• 1 bunch green onions

• 1 medium cucumber (you can peel or not, depending on your tastebuds)

• 2 large tomatoes

• 1 bunch parsley

• Fresh mint (about 1 1/2 tablespoons) or dried mint (about 3 tablespoons)

After wheat has absorbed all water, drain to make certain. Then add all vegetables above and mix thoroughly.

Add dressing:

• 1/2 cup olive oil

• 1/2 cup fresh squeezed lemon juice

• Salt and pepper to taste (I find it tastes best with lots of salt and pepper and have been told this by others. However, if you don’t like either, go light and see what you think.)

Stir dressing throughout salad; cover and refrigerate for 3 to 4 hours or more (it is fine to do this a day early as well — salad needs to be well chilled.) Enjoy.

— Submitted by Teryl Heller, Mirror office manager

Got a favorite recipe you’d like to share with Mirror readers?

E-mail Margo Horner at mhorner@fedwaymirror.com.

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