Tabbouli Salad

A refreshing Middle Eastern traditional dish.  Make ahead of time!  It refrigerates well over night to be served up the next day as a luncheon treat.  Travels well for a picnic, potluck or take to work lunch.

 
  1 cup bulgur or cracked wheat
  2 cups boiling water
¼ cup olive or vegetable oil
¼ cup lemon juice
 1 teaspoon salt
¼ teaspoon black pepper
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup green onions with tops, chopped
1 to 3 medium ripe but firm tomatoes, diced		  Optional
      2 tablespoons green or black olives, sliced
     ¼ cup celery, diced
       1 medium cucumber, diced
2 to 3 cooked artichoke hearts, diced
 

Pour boiling water over wheat in large bowl.  Let stand 1 hour.  Drain well in a colander and put back into bowl.  Add and stir in remaining ingredients, place in refrigerator and chill for 2 hours.  Serve on individual salad plates or on a platter over a bed of lettuce leaves.  Garnish with sprigs of fresh mint and a slice of lemon and tomato.
 

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© 2006
Carleta S. Vineys