Tabouli Salad

Mom started making this salad in the 70s or maybe earlier. Certainly, I remember it from the house on North Monroe Street. It was my introduction to Middle Eastern food and probably the reason I love parsley so much.

INGREDIENTS ½ c bulgar wheat 1 c water

DIRECTIONS Soak bulgar for about two hours in water and drain well.

THEN ADD: 1 c parsley, chopped fine ½ c green onion, sliced thinly ½ c chopped tomatoes ¼ fresh lemon juice ¼ c olive oil Salt and pepper to taste

DIRECTIONS Mix with 2 forks to keep salad light and fluffy. Mound on a platter and surround with romaine leaves for scooping.

SOUPS