Another great, healthy recipe from Jane Brody - I love to make this to take in serving containers to work for lunch - worth every penny!Seafood Tabbouleh (6 servings)1 cup coarsely ground bulgur1 cup boiling water1 quart mussels, steamed in ½ cup white wine, or 1 cup cooled shelled mussels1 6- to 7-oz can shrimp, drained, or 1 cup chopped imitation crab ("sea legs")1 can baby clams, drained¼ cup chopped fresh mint leaves or 2 Tbs dried mint1 cup chopped fresh parsley1 bunch scallions (including the green tops), thinly sliced1 large clove garlic, peeled and minced½ pint cherry tomatoes, halved¼ cup fresh lemon juice or lime juiceRind ½ lemon, finely chopped2 Tbs olive oil½ tsp. freshly ground black pepper1. Place the bulgur in a large bowl. Add the boiling water, and let the bulgur stand for 15-30 minutes or until the water is absorbed. Let the bulgur cool.2. Add the remaining ingredients to the bulgar, tossing them to combine thoroughly. Cover the tabbouleh, and refrigerate it for 1 hour or longer before serving it.Enjoy,Janet
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