Tabouleh

• 3/4 cup bulgur wheat (or cracked wheat in a pinch)
• 1 large bunch curly parsley, roughly chopped
• very small bunch of fresh mint, chopped
• zest of one orange
• juice of 2 lemons
• 3/4 cup currants, previously moistened with a bit of rum or brandy (if you wish, just use water) to soften them slightly
• 3/4 cup chopped walnuts or a nut of your choice
• 1 small red onion, fairly well chopped
• 1/4 cup or more of good olive oil
• salt and pepper to taste

1. Cover the bulgur wheat with lots of cold water and leave for about an hour for it to expand. The end result should be pleasantly chewy, but not mushy in any way.
2. Drain it, rinse it crain it again and then spread it out on a clean dish towel to get rid of any residual water.
3. Once the wheat is fairly dry, mix all ingredients and leave (in the fridge or not) covered for at least one hour. Toss the salad and adjust the seasoning.
4. It will keep for a few days in the fridge.

bulgur wheat, curly parsley, fresh mint, zest of one orange, lemons, currants, walnuts, red onion, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/tabouleh-1205978 (may not work)