Tabbouleh Salad

• 1 cup bulgur
• 1 1/2 cups boiling water
• 1 1/2 teaspoons salt
• 1/4 cup fresh lemon juice or 1/4 cup lime juice
• 1 teaspoon garlic (crushed)
• 1/2 cup chopped scallion (include greens)
• 1/2 teaspoon dried mint flakes
• 1/4 cup olive oil ((good quality)
• fresh black pepper
• 2 medium tomatoes (diced)
• 1 cup fresh parsley (chopped and packed)
• 1/2 cup cooked chickpeas (optional)
• 1 chopped green red bell pepper (optional)
• 1/2 cup coarsely grated carrot (optional)
• 1 chopped cucumber (optional)

1. Combine bulgur, boiling water, and salt in a bowl.
2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
4. Refrigerate 2-3 hours.
5. Just before serving add the vegetables and mix gently.
6. Correct seasonings.
7. Garnish with olives.

bulgur, boiling water, salt, lemon juice, garlic, scallion, mint flakes, olive oil, fresh black pepper, tomatoes, fresh parsley, chickpeas, green red bell pepper, carrot, cucumber

Taken from www.food.com/recipe/tabbouleh-salad-172749 (may not work)