Parsley Tabbouleh

• 1-1/4 cups bulgur
• 1-1/2 cups boiling water
• 1 cup chopped peeled cucumber
• 2 medium tomatoes, finely chopped
• 3/4 cup minced fresh Italian parsley
• 1/2 cup thinly sliced green onions
• 3 tablespoons minced fresh mint
• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 1-1/4 teaspoons salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon celery salt

1. Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed.
2. In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving.

bulgur, boiling water, cucumber, tomatoes, fresh italian parsley, green onions, fresh mint, lemon juice, olive oil, salt, dill weed, celery salt

Taken from www.tasteofhome.com/recipes/parsley-tabbouleh/ (may not work)