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Tabouleh
from the kitchen of Sharmagne Leland-St. John

2/3 cup  bulgur wheat
1/2 cup fresh mint, chopped
1-1/2 cups fresh parsley, chopped
1 large tomato, diced
2/3 cup scallions, chopped
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
pinch of salt

Soak the bulgur wheat in cold water for 2 hours (or as directed
on package). Drain well, squeezing out any excess water. Mix
all ingredients together in large bowl. Cover and chill.
Serve tabouleh mounded on a bed of lettuce, accompanied
by extra lettuce leaves, lemon wedges and warm pita bread.

An interesting taste treat is to use various flavours of mint such as
liquorice mint, pineapple mint, English mint, spearmint, etc. in the
same recipe.







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