Tabouleh

Yield:	1 Servings
Categories:

1	c	Fine grain bulgar sheat
2	lg	Bunches parsley
1	sm	Red bell pepper, cored, seeded and cut into large chunks
2		Stalks celery, cut into large peices
2	tb	Coarsly choppedferesh mint leaves -or-
1	ts	Dried mint
2	bn	Scallions, cut into large pieces
1/4	c	Olive oil (extra virgin preferable)
1/4	c	Lemon juice
1/4	ts	Allspice
1/4	c	Ground cinnamon
1	ts	Salt
1/4	ts	Freshly ground black pepper
4	md	Tomatoes, cut into 1/4 inch dice