Tabouleh

Tabouleh

1 Servings
1 c fine grain bulgur wheat
2 lg bunches of parsley
1 sm red bell pepper,cored,
1 seeded,large chunks
2 stalks celery,large pieces
2 bn scallions,large pieces
2 T coarsely fresh mint,Chopped
1 leaves or
1 t mint,Dried
1/4 c extra virgin olive oil
1/4 c lemon juice
1/4 t allspice,Ground
1/4 t cinnamon,Ground
1 t salt
1/4 t black pepper,Freshly Ground
4 md tomatoes,1/4-inch dice
Soak the bulgur wheat in 2 cups cold water for 15 mintues. Squeeze
dry.
Pick the parsley leaves from the large stems. Wash at least twice and
drain very well. Mix the parsley, bell pepper, celery, scallions, and
mint together, and place in a food processor with a metal blade.
Pulse-chop until fine and place in a large mixing bowl.
In a separate bowl mix the oilive oi, lemon juice, spices, and salt
and pepper, and stir with fork or whisk until smooth.
Combine all of the ingredients except the tomatoes thoroughly in the
mixing bowl. Then gently blend in tomatoes. Serve immediately.
Serves 6 as a salad course.