The Ferguson Recipes

Tabouli
Taco Salad
Tandoori Chicken Breasts
Tandoori-style Cornish Game Hens
Teriyaki With Japanese Noodles Using Ready Chef Go Bags
Tex Mex Potato Skins
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Texas Brownie Frosting
Texas Fruit Cake
Thai Coconut Soup With Shrimp And Chicken
The Field's Potato Leek Soup
The Fish Market Garlic Cheese Bread
The Ultimate Mustard Sauce
The White Butter Sauce
Three Bean Salad !๐Ÿ•“!
Three Menus That We Use Often
Timothy's White Chili
Toasting Nuts
Tom and Jerry
Tomato Side Dish

Ingredients
1/2 cup #1 crushed or Bulgar wheat
2 TBS. olive oil
1/4 to 1/2 cup lemon juice
1 tsp. dry mint
1 tsp. salt
3 bunches curly (NOT Italian) parsley, washed and chopped fine
2 bunches green onions, washed and chopped fine
3 medium tomatoes, washed and chopped

Directions
Mix everything but the  parsley, onions and tomatoes, and set aside to allow the wheat to absorb the other flavors.
Chop the parsley, onions and tomatoes. 
Add the chopped vegetables to the wheat mixture and refrigerate for one hour before serving.

๐Ÿง‘โ€๐Ÿณ The Cook:  Katrin Bebla ๐Ÿ”‘ Keywords: Assyrian
๐Ÿ—‚๏ธ Categories: ๐Ÿฅ— Salads, ๐ŸŒŽ World Foods
๐Ÿ“š Cookbooks: The Sears Sun, The TFR Cookbook
Recipe #647 was added on April 22, 2006 and last updated on November 04, 2021.
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