Tabbouli New Jersey style
In Macrobiotics, tomatoes are considered a vegetable that you want to sparingly eat, but for special occasions, this is definitely a dish that you or your company would enjoy. Eating this along with homemade humus would continue the middle eastern theme of your meal.
About 4 servings
1/2 cup  bulghur wheat
2 cups boiling water
2 cups finely chopped fresh parsley
1 cup fresh sweet corn kernels
1/4 cup finely chopped fresh mint leaves
1 large tomato (preferably beefsteak), diced
2 large cloves garlic, raw or roasted, minced
1/4 cup fresh lemon juice
2 Tablespoons extra-virgin olive oil
salt and pepper to taste
Place the bulghur wheat into a bowl and cover completely with the boiling water. Set aside. If you wish to roast the garlic, place whole unpeeled cloves in a preheated moderate oven (350 to 375 deg F) for about ten minutes (the aroma will let you know when it's done :). Prepare the rest of the ingredients as directed. (Note: It's easier to cut fresh kernels off a corn cob if you break the cob in half.) Place the parsley, corn, mint, and tomatoes into a large serving bowl. In a separate small bowl or cup, mix together the garlic, juice, oil, and seasonings. Pour this dressing over the vegetables, mixing well. Check the wheat after about 20 minutes to see if it has absorbed enough of the water (it should be tender and chewy, neither hard nor mushy); it it's not ready, allow to rest in the water for another five to ten minutes. When it's done, pour the wheat into a mesh strainer, pressing down with a wooden spoon to expel as much of the excess water as possible. Mix the drained wheat into the vegetables, tossing well. Serve at room temperature or chilled.
This copyrighted recipe courtesy of Our vegan recipe collection at The Cat-Tea Corner(tm). Reprinted here by permission. www.catteacorner.com
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