 | Tabouli Place 1/2 cup Bulgur (cracked wheat) in a bowl with enough water to cover, about 1 cup. Allow to stand 20 minutes, or until the water is completely absorbed and kernels are softened. Mix together with 1 1/2 cups chopped Catalogno parsley, 1 cup chopped fresh mint, 2 coarsely chopped tomatoes, 3 chopped green scallions and juice from 2 lemons. Blend in 1/2 cup olive oil and season with salt and freshly ground black pepper. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |