My first experience with tabbouleh came in the 1970s, when I dated a
Lebanese Cuban woman. For those unfamiliar with that offering -
tabbouleh, not that brand of woman - it's made with cracked wheat,
olive oil, lemon juice, chopped tomatoes and mint. The dish - as you can
imagine - is quite healthy, but it took me longer than I wanted to finish it.
The following recipe should entice more people into partaking in a healthy
Middle Eastern item.

bulghur salad with cashews and oranges serves 8
16 oz. cracked wheat 1/2 tsp. ground cumin
5 Tbsp. lime juice 1 tsp. cinnamon
3 Tbsp. orange juice 1 cup sliced cashews
1 cup olive oil 1 Tbsp. sugar
1 Tbsp. Dijon mustard 3 Tbsp. parsley
2 oranges, peeled and chopped 1 small onion, minced
Let the cracked wheat soak in enough water to cover it by 1 inch for 1 hour. Squeeze
the water from the cracked wheat by the handful and place into a large
bowl. Mix the
juices, mustard and olive oil until blended. Add the remaining ingredients along with
the dressing to the cracked wheat and stir. Serve.