Almond Tabbouleh

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Title: Almond Tabbouleh
Yield: 6 Servings
Categories: Ethnic, Salads

Ingredients:

-Pam Coombes RNCM95A
2/3 c Chopped natural almonds
1 c Bulgur(cracked wheat)
1 c Quartered cherry tomatoes
OR a 1/2 c raisins
2/3 c Sliced green onions
1/2 c Lightly packed chopped
Parsley
2 tb Chopped fresh mint
1/3 c Lime or lemon juice
1/4 c Almond or other polyunsaturd
Oil
1/4 ts Pepper


Spread almonds in a shallow pan. Toast in a moderate oven (350F) 10
minutes, or until lightly browned, stirring once or twice while toasting;
cool. Place bulgur in large bowl. Pour boiling water over to just cover.
Let stand until water is absorbed. Add cherry tomatoes or raisins, green
onions,parsley, mint, lime or lemon juice, oil and pepper. Toss until
mixed. Cover and chill. I thought this was a really nice twist, but then I
love almonds. Have a great day, great lady!! Hugs, Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 04/15 6:28 PM

TO: LISA CRAWLEY (TSPN00B) FROM: PAM COOMBES (RNCM95A) SUBJECT: BACK
WITH RECIPES

Leave it to Tspn to find a recipe for "Moose Nose"! What the heck is that?
I will definately check it out. Very interesting...
Posted to MM-Recipes Digest by "Robert Ellis" on
May 16, 1998