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adapted from The New Moosewood Cookbook by Mollie Katzen
The name for this bulgur wheat and parsley salad, tabouli, translates as “little seasoning,” and is derived from the Arabic word tabil.


1 cup bulgur wheat
1 1/2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
juice of 1 lemon
1/4 cup olive oil
4 cloves garlic, minced
4 scallions, chopped
1 cup chopped parsley, packed
1/4 cup mint leaves, chopped
3 medium tomatoes, diced
1 can pitted black olives, chopped
Pour boiling water over wheat, cover with plastic wrap, and soak for 30 minutes. Stir in salt, lemon juice, oil, garlic, pepper, and scallions, and chill for 30 minutes. Before serving, mix in the rest of the ingredients.
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