Categories: Salads, Middle east, Vegetarian, Diabetic 
      Yield: 8 servings 
  
      1 c  Bulgur Wheat 
      2 c  Water, boiling 
      2    Tomatoes, finely diced 
      1 bn Green Onions, sliced 
      3 ts Mint, freshly chopped -or- 
      2 tb Mint, dried 
      2 c  Parsley, freshly chopped 
           -fine 
    1/2 c  Lemon Juice, freshly 
           -squeezed 
    1/4 c  Olive Oil 
  
  A traditional Middle Eastern dish containing bulgur wheat and fresh 
  herbs. Serve with Toasted Pita Chips (see separate recipe) and raw 
  vegetables. 
   
  Black Pepper, freshly ground, to taste 
   
  Place uncooked bulgur in a bowl; pour boiling water over it and let 
  it soak 1 hour (stir occasionally). 
   
  Drain well in a fine strainer. 
   
  Return bulgur to the bowl and add all other ingredients; mix well. 
   
  Chill for 2 hours. 
   
  Yield: 8 servings, 6 cups 
   
  One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g 
  Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg 
  Potassium: 254 mg 
   
  Exchange: 1 Starch/Bread 2 Vegetable 1 Fat 
   
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive 
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara 
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. 
   
  Shared by:  Norman R. Brown