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Mango Tabbouleh

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 
1 cup buigur (cracked wheat) 
1/2 cup cooked brown rice 
1/2 cup olive oil 
1/4 cup lemon juice 
1/2 teaspoon cumin 
1/2 teaspoon turmeric 
1/2 teaspoon coriander seeds 
1/3 cup finely chopped, fresh mint 
8 minced green onions 
1 cup minced, fresh parsley 
2 cups diced firm mango, drained or 2 cups fresh pineapple chunks, drained 
Garnish: 1/2 cup pomegranate seeds. 


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. 
Garnish with pomegranate seeds. 

Yield: 8 servings

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