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| 1/2 Tasse | Uncooked bulgur, (cracked wheat) |
| 2 Esslöffel | lemon juice fresh |
| 1 1/2 Esslöffel | olive oil |
| 1/2 Tasse | green onions finely chopped |
| 2 | cloves garlic minced |
| 2 Tasse | Tomato finely chopped |
| 1 1/4 Tasse | celery finely chopped |
| 3/4 Tasse | parsley fresh, finely chopped |
| 1 Tasse | Seeded finely chopped cucumber |
| 1/2 Teelöffel | salt |
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Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings (serving size: 1 cup).
Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium
vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread. - Annette S. Liebman, St. Louis, Missouri.
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