Tabbouleh

• 1/4 c. olive oil
• 1/4 c. lemon juice
• 2 tsp. dried mint
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cloves garlic, minced
• 1/2 c. bulgar wheat
• 2 c. boiling water
• 1 stalk celery, diced
• 1 c. chopped parsley leaves
• 1 or 2 green onions, chopped
• 3/4 c. cucumber, seeded, peeled and diced
• 1 plum tomato, seeded and diced

1. Combine olive oil, lemon juice, mint, salt, pepper and garlic in a shaker; cover and shake well.
2. Let stand at room temperature for about 30 minutes.
3. Meanwhile, in a medium bowl, combine bulgar wheat and boiling water.
4. Let stand for 20 minutes.
5. Drain well, squeezing out excess water.
6. Add celery, parsley, onions, cucumber and plum tomato.
7. Pour dressing on and toss.
8. Refrigerate for 2 to 4 hours.

olive oil, lemon juice, mint, salt, pepper, garlic, bulgar wheat, boiling water, celery, parsley, green onions, cucumber, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445357 (may not work)