"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tabouli Salad Recipe

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This recipe for Tabouli Salad, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Griffith
Added: Sunday, June 15, 2008


1 c. bulghar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/3 c. lemon juice
3 T. olive oil
1/2 c. chopped green onions
1/3 c. chopped mint leaves
1 c. chopped parsley
2-3 tomatoes, diced
2-3 cloves garlic, pressed (optional)

1. Pour the boiling water over the bulghar wheat and salt, let stand 15-20 minutes, then drain.
2. Stir in remaining ingredients.
3. Refrigerate and serve cool.
If you want to add more veggies, try chopped cucumber or green pepper.




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