This variation of a classic Middle Eastern dish is a clean-tasting salad using cracked wheat and mango or pineapple. It can be eaten with a fork, but is fun to scoop up with a piece of romaine lettuce.
2 cups passion fruit juice or pine- apple juice
Bring fruit juice and bulgur to boil in covered pan. Reduce heat and simmer for 5 minutes. Bulgur should remain crunchy and water should be absorbed.
Place bulgur, rice, and the next five ingredients into a large bowl. Toss.
Add remaining ingredients and mix thoroughly.
Cover and chill at least 1 hour.
To serve, line a platter with romaine leaves and pile fruited tabbouleh in center.
Yield: 8 servings
are developed and maintained