Real Tabouleh

Ingredients:

1/2     cup bulgur , fine or medium grain, rinsed under running water and drained
1/3     cup lemon juice (from 2 lemons)
1/3     cup olive oil
          Table salt
1/8     teaspoon cayenne pepper
2        cups minced fresh parsley leaves
2        medium tomatoes , halved, seeded, and cut into very small dice
4        medium scallions , green and white parts, minced
2        tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)

Directions

1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.

2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.

Note:  Can use quinoa instead of bulger; but must boil the quinoa rather than just soak it.

Cucumbers in Vinegar

Ingredients:

4 cucumbers
1 onion, peeled and sliced into rings (sweet onions are good in this)
3/4 C sugar
1/2 C water
1 C white vinegar
1/2 T dill weed

Instructions:

Boil the sugar, water, vinegar and dill.  Pour over the cucumbers and onion.  Chill.


 Note:  I have used Splenda in place of sugar, and white wine vinegar in place of distilled.  Very forgiving recipe.

Source:  The Frugal Gourmet