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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 bulgur
1 cup boiling water
1 quart mussels, steamed in ½ cup white wine, or 1 cup cooled shelled mussels
1 6- to 7-oz can shrimp, drained, or 1 cup chopped imitation crab ("sea legs")
1 can baby clams, drained
¼ cup chopped fresh mint leaves or 2 Tbs dried mint
1 cup chopped fresh parsley
1 bunch scallions (including the green tops), thinly sliced
1 large clove garlic, peeled and minced
½ pint cherry tomatoes, halved
¼ cup fresh lemon juice or lime juice
Rind ½ lemon, finely chopped
2 Tbs olive oil
½ tsp. freshly ground black pepper

1. 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.

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