The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
|3/4 cup bulgur wheat
4 firm tomatoes, chopped
3 scallions, finely chopped
6 tablespoons fresh lemon juice
|5 tablespoons extra-virgin olive oil
6 tablespoons chopped fresh parsley
1/4 c. chopped fresh mint
salt and pepper to taste
Place the bulgur in a bowl. Cover with boiling water and let stand for one hour. Drain well and squeeze out excess water. Place the bulgur in a bowl and add the tomatoes and scallions. Combine the lemon juice, olive oil, parsley, mint, salt and pepper in a small bowl and mix well. Pour over the bulgur mixture and mix well. Refrigerate, covered, for several hours to overnight.
Yield: 4 servings