Tabbouleh Salad

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1/3 c Rich vegetable stock,;
2 tb olive oil
1 ts Grated lemon zest
2 tb Fresh Lemon Juice
3 tb Minced fresh mint
1 tb Minced scallion
1/3 c Fine bulgur wheat
2 c Minced fresh parsley
2 ts Garlic; minced

Original recipe makes 1 Servings



In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper. Recipe By :COOKING RIGHT SHOW #CR9600 Posted to Digest eat-lf.v096.n197 Date: Wed, 23 Oct 1996 11:30:44 -0700 (PDT) From: "Tina D. Bell"

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