Lebanese Salad

• 1 cup dry bulgar
• 1 cup chicken stock ( can be canned)
• 1/2 cup coriander
• 1 cup thawed frozen or fresh corn
• 1/4 cup scallions
• 1 cup diced cucumbers
• 2 T fresh mint
• 1/4 cup fresh parsley
• optional 1 fresh jalapeno pepper minced
• 2 cups diced tomatoes
• 2 cloves garlic minced
• 2 T olive oil
• 3 T lime juice (lemon juice also can be used)

1. Using a one quart saucepan over high heat heat the chicken stock to a boil then stir in the bulgur. Remove from heat, cover and let stand for 15 minutes or until all stock has been absorbed. Transfer to a larger bowl and fluff with a fork.
2. Add the coriander,corn,scallions, diced cucumbers, fresh mint, fresh parsley,and optional jalapeno perrper and tomatoes and again toss lightly.
3. I a small bowl, whisk together the lime (or lemon) juice, garlic and oil then pour over the bulgur misture and lightly toss.
4. ENJOY!!!!

dry bulgar, chicken stock, coriander, corn, scallions, cucumbers, t, fresh parsley, pepper, tomatoes, garlic, olive oil, lime juice

Taken from www.epicurious.com/recipes/member/views/lebanese-salad-1206453 (may not work)