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1/4 cup bulgur (cracked wheat)
1 cup water
3/4 cup pine nuts
1 cup finely chopped Mint leaves
2 cups finely chopped Parsley
8 small Tomatoes, chopped
1/4 cup peeled, seeded and chopped cucumber
1/4 cup finely chopped Scallions (spring onions)
2 tablespoons lemon juice
2 Garlic Cloves, finely chopped
1/4 cup olive oil

Preheat oven to 350 degrees.

Soak cracked wheat in the water for twenty minutes. Place pine nuts on a baking sheet and toast in oven for 5 minutes. Remove from oven and allow to cool.

Place Mint, Parsley, Tomatoes, cucumber and Scallions in a large bowl. In a separate bowl combine the lemon juice, Salt and garlic. Slowly whisk in the oil. Stir in pepper. Add cracked wheat and pine nuts to Parsley mixture. Pour on the dressing and toss well.

The dressing and parsley mixtures can be prepared up to 3 hours ahead and combined just before serving.