Title: Lebanese tabbouleh
 Categories: Salads, Lebanese, Vegetarian, Madison
      Yield: 8 servings
 
    1/2 c  Fine grain cracked wheat
           - (bulgur)
    1/2 c  Finely chopped onion
    1/2 ts Allspice
    1/2 ts Pepper
      1 ts Salt; or to taste
      3 c  Finely chopped parsley
    1/2 c  Finely chopped scallions
      2 c  Finely chopped ripe tomatoes
           - (if not ripe, omit)
  1 1/2 c  Fresh spearmint leaves
           - (finely chopped)
           -(if necessary, substitute
           -  another mint)
    1/2 c  Fresh lemon juice
    3/4 c  Olive oil
 
  RINSE THE CRACKED WHEAT several times then cover with water by
  1/2-inch and let soak for 20 minutes, then drain well, squeezing out
  excess water. Combine minced onion with the allspice, pepper and
  salt. Set aside. In a large bowl, combine the parsley, scallions,
  tomatoes and mint. Gently fold in the drained wheat and refrigerate
  until an hour before serving. Just before serving, stir in the
  seasoned onion and dress with lemon juice and oil to taste.
  
  Deborah Madison, "Prodigy Guest Chefs Cookbook"