Tabbouleh

By cmschnettler

Ingredients

• 1 cup cracked (bulgar) wheat
• 2 cups boiling water
• 1 1/2 cups parsley, chopped
• 2 T. finely chopped mint
• 2 tomatoes, chopped
• 1/2 cucumber, chopped
• 1/2 bell pepper, chopped
• 3-4 green onions, chopped
• 1/3 c. fresh lemon juice
• 1/3 c. olive oil 1/4 -1/2 teaspoon salt
• 1/4 tsp. black pepper

Preparation

Step 1

Presoak bulgar by placing in a large bowl, pouring boiling water over, and allowing to stand 30-60 minutes. Chop all vegetables. Mix lemon juice, oil, salt, and pepper. Add vegetables and dressing to bulgar and mix gently with a spoon. Refrigerate for at least 8 hours, stirring occasionally. Serve cold with crackers or wedges of pita bread as an appetizer, or as a salad with your main course. The vegetable ingredients do not have to be exact measurements. Use more or less according to your taste.
I used Bob's Red Mill quick cooking bulgar wheat recently, but have used other types. Some can be soaked in cool water, but Bob used boiling water.