Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

« cup medium bulgur 1 c Nonfat plain yogurt
3 ea Radishes, coarsely chopped 1 ea Garlic clove, minced
« cup canned chick-peas, ¬ cup olive oil, perferably
-rinsed and drained -extta virgin
2 T Chopped pitted black olives 3 T Fresh lemon juice
4 ea Scallions, chopped 1 t Cumin
1 ea Carrot, chopped « tsp. salt
1 ea Green bell pepper, chopped ¬ tsp. pepper
1 ea Tomato, seeded and cut into 1 ea In a medium saucepan,
-«" dice -combine the bulgur with 1
« cup chopped parsley -cup water. Bring to a
¬ cup chopped fresh mint

boil. Reduce the heat to a simmer, cover and cook for 10 minutes, or
until the liquid is absorbed. Set aside to cool. 2. In a large bowl,
combine the radishes, chick-peas, olives, scallions, carrot, green
pepper, tomato, parsley and mint. 3. Prepare a dressing by mixing the
yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper in a
small bowl or by shaking the ingredients together in a jar with a
tight-fitting lid. Pour the dressing over the salad and toss until
evenly combined. Serves 6. From "Great Grains" by Linda Drachman
Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-25-95

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