MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Tabouleh Salad
 Categories: Salads, Corn
      Yield: 8 Servings
 
      1 c  Bulgur wheat
      1 ts Garlic; finely minced
      1 c  Water
    1/4 c  Olive oil
      1    Granny Smith apple;
           - cored, diced 1/4"
    1/2 c  Golden raisins
      2 tb Fresh lemon juice
      2 c  Fresh corn kernels; cooked
    1/2    Seedless cucumber;
           - peeled, diced 1/4"
      4    Ripe plum tomatoes;
           - diced 1/4"
      3    Scallions;
           - with 3" of the green,
           - thinly sliced diagonal
    1/2 c  Basil leaves;
           - thinly slivered
           Salt; to taste
           Black pepper;
           - freshly ground, to taste
 
  Bulgur wheat is readily available in most supermarkets and
  specialty food stores. If you prefer another grain, you can easily
  substitute cooked rice, barley, or couscous. When mixing the salad,
  use a fork to keep grains from sticking together.
  
  Combine the bulgur, garlic, water and olive oil in a large bowl.
  Mix together, then set aside for 30 minutes.
  
  In another bowl, mix the diced Granny Smith apple and golden
  raisins with lemon juice to prevent the apple from discoloring.
  
  After 30 minutes, fluff the bulgur well with a fork. Add all the
  remaining ingredients, using a fork to combine and fluff the salad.
  
  Per serving: 209 cal, 8 g fat, no cholesterol.
  
  Note:

  If you like your corn very sweet (and who doesn't?), add 1 tb sugar
  to the boiling water before you cook the corn.
 
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