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tabbouli recipe

Date:    Tue, 08 Jun 93 11:15:47 PDT
 From:    Linn Compton (linnco@microsoft.com)
 mmmm, boy. I am enjoying today's lunch so much that I thought I would 
 post my recipe.
 2 cups of water
 2 tsp brown miso (the label on the kind I buy says 0 grams of fat)
 Stir a bit to dissolve the miso in the water.
 Add 1 cup dry bulgur wheat and stir to mix.
 Cover and microwave on high for about 6 minutes.
 Put in refrigerator overnight (covered so it absorbs the moisture).
 Next day, add:
 2 medium cucumbers, seeds removed, chopped into small (1/4") pieces
 2 medium tomatoes, chopped into small (1/4") pieces
 1and a half cups of finely chopped fresh parsley
 1/4 cup red wine vinegar
 2 tsps Dijon mistard
 a dash of soy sauce
 Pour dressing over veggie/bulgur mix and stir well. Add salt and pepper 
 to taste (or use Schilling's lemon pepper).
 My dear little 86-year-old neighbor let me cut the parsley fresh from 
 his huge plant and it was GREAT!
 kwvegan vegan