Recipe(tried): Tomato Tabbouleh Salad (pronounced tuh boo luh)

TOMATO TABBOULEH SALAD
(pronounced tuh boo luh)

Zero cholesterol; health food stores sell this at a very high price!

1/2 cup Bulgar
1/2 cup boiling water
1 (14oz) can of salt-free stewed tomatoes
1/2 cup snipped parsley
1/4 cup snipped fresh mint
1/4 cup currants or raisins (dark or light)
DRESSING:
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 cup peanuts, chopped

In a colander, rinse bulgar with cold water; drain well. Place in a bowl; add the boiling water and stir. Let stand for 15 minutes; drain well.

Drain tomatoes and reserve 1/4 cup of the juice. Cut the tomatoes in large pieces. In a large bowl, stir together the tomatoes, parsley, mint, and currants. Toss the bulgar with the tomato mixture.

FOR THE DRESSING:
In a blender container combine reserved tomato juice, olive oil, lemon juice, garlic, curry, cumin, and cinnamon. Put the cover on the container and blend until smooth.

Pour dressing over the bulgar mixture; toss. Refrigerate 4-24 hours (liquid is absorbed during chilling).

To serve, spoon onto salad plates, and top with chopped peanuts.

Servings: 4-6 as a side dish