Laun/Pruett Recipe Collection
Jo Ann Ohanesian's Tabbouleh Salad

Tabbouleh Salad
1 cup bulgur (cracked fine or medium)
2 cups boiling water
2 tomatoes, diced fine
1 bunch scallions (about 6) with tops, chopped fine
3 bunches parsley, stems removed, chopped fine
1 small bunch of mint, chopped fine

In a medium bowl soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water through a fine strainer. Add the tomatoes,scallions, parsley and mint to the bulgur. Combine the ingredients well. Toss the bulgur mixture with the dressing ingredients. Refrigerate for 1 hour before serving. Dressing:

Juice of one lemon (at least 1/4 cup), 1/2 cup olive oil,
salt and pepper to taste. Enjoy!

Recipe Contributed by Mary Ann Laun