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This recipe for TABOULI SALAD, by , is from The Potter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doreen Potter


1 cup bulgur
1 1 tsp. salt
One 19 oz. can chick peas, drained and rinsed
3 chopped green onions
2 tomatoes, seeded and chopped
diced green pepper
diced red pepper
1 small English cucumber, seeded and chopped
1 cup chopped fresh parsley
cup chopped fresh mint
cup olive oil
cup lemon juice
1 garlic clove, minced
1 tsp. Dijon mustard

~ In large bowl, cover bulgur with 1 cups boiling water and salt; soak for 20 min. Drain, pressing out any remaining water or wring in tea towel. Combine chick peas, vegetables and herbs.
~ In small bowl, whisk together oil, lemon juice, garlic and mustard. Pour over bulgur mixture.
~ Season with salt and pepper to taste. Cover and refrigerate overnight.
~ Serve over lettuce or spoon into lettuce-lined pita pockets. Serves 6 - 8.

Personal Notes:
Personal Notes:
This is a good way to use up some of the mint that invades our garden.




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