*  Exported from  MasterCook II  *
 
                               PARSLEY AND TABOULEH
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6711
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  cup           medium grain bulgur wheat
                         Water to cover
        4  cups          (packed) fresh parsley
        1  cup           (packed) fresh mint leaves
        2  bunches       fresh chives
 						Grated lemon zest and juice of 1
			lemon (or more to taste
      1/3  cup           (or more to taste) extra virgin olive oil
                         Salt and freshly ground black pepper
 	      2 	       vine ripened tomatoes, seeded and -- cut into
       1/2-inch d
 
 
 Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.
 During this time, in a food processor mince the parsley (you need 2 cups
 chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need
 1/2 cup snipped).
 
 When the bulgur is plumped up, drain and transfer it to a clean cloth or a
 double layer of cheesecloth. Wring out excess water; the grains should be
 moist and tender, not watery.
 
 Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and
 chives. Stir in the lemon zest, juice and olive oil. Toss well to combine
 and season to taste with salt and pepper. Add more lemon zest, juice or
 olive oil to taste. Transfer the grains to a bed of lettuce leaves or use
 as a bed for the halibut; top with tomatoes.
 
 Yield: 4 servings
 
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