Tabbouli

• 1 c. medium fine bulgur wheat
• 1/2 c. olive oil
• juice of 4 lemons, approximately 3/4 c.
• 1 bunch scallions, finely chopped, including green part
• 1 1/2 large bunches parsley, chopped
• 4 large tomatoes, very finely chopped
• 1 small bunch celery, chopped fine
• 2 small cucumbers, chopped fine
• vegetable salt to taste
• 2 Tbsp. fresh mint, chopped fine

1. In ceramic or glass bowl, make layer of bulgur.
2. Add olive oil and lemon juice.
3. Layer with vegetables in this order:
4. all ingredients as listed beginning with scallions and ending with cucumbers.
5. Sprinkle vegetable salt and fresh mint over top.
6. Cover loosely for at least 24 hours and up to 2 weeks.
7. Serve on Romaine lettuce or in pita bread.
8. Makes 6 to 8 servings.

bulgur wheat, olive oil, lemons, scallions, bunches parsley, tomatoes, celery, cucumbers, vegetable salt, fresh mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251992 (may not work)