1 c bulgar wheat
2 c distilled water
1/2 c fresh parsley, minced
1 T Bragg Liquid Aminos
2 large tomatoes, chopped
1/2 c scallions, chopped
1 T extra virgin olive oil
2 T fresh mint, minced
4 tomatoes
Soak bulgar in distilled water for one hour. Drain and pat dry. Add
remaining ingredients (except the 4 tomatoes) and mix well. Cover
and refrigerate for at least one hour.
Core tomatoes and scoop out enough pulp to make a well. Fill with
Tabouli mixture. Place on a bed of lettuce and serve.
