E’S EXCELLENT TABOULI
This recipe is from: “From the Produce Isle—The Cuisine of Greens, Fruits, Grains and Beans from an Island Kitchen,” by Eileen M. Towata.

1 ½ C. wheat bulgur, uncooked
2 C. boiling water
1 – 1 ½ C. dark raisins
¾ - 1 C. fresh lemon juice
½ C. chopped fresh mint (or more if desired)
Salt and black pepper to taste
1 ½ C. sliced fresh mushrooms
½ C. minced fresh parsley
½ C. chopped green onion (green parts only)
2 cucumbers, quartered lengthwise and cut into ¼” pieces
1-15oz. can corn, drained
1-15oz. can garbanzo beans, rinsed and drained
2-3 fresh ripe tomatoes, chopped

1. Pour the boiling water over the bulgur in a large bowl. Cover loosely and let stand for an hour.
2. Drain well in a colander and place in a large bowl.
3. Add the other ingredients and toss well to combine. Chill several hours before serving.

Notes: Start with ¾ cup lemon juice. After all the ingredients have been added and mixed, add a bit more juice if needed.
Also use Japanese or English cucumbers, if possible, and be sure to use fresh mint and parsley rather than dried—fresh will give the desired flavor!

Yield: 14 servings