Tabouli

• 1 c. dry bulgur wheat
• 1 1/2 c. boiling water
• 1 to 1 1/2 tsp. salt
• 1/4 c. fresh lemon juice
• 1/4 c. olive oil
• 2 cloves garlic, crushed
• black pepper to taste
• 4 scallions, finely minced
• 1 packed c. minced parsley
• 10 to 15 fresh mint leaves, minced, or 1 to 2 Tbsp. dried
• 2 medium-sized ripe tomatoes, diced
• 1/2 c. cooked chickpeas (optional)
• 1 medium bell pepper, diced (optional)
• 1 small cucumber, seeded and minced (optional)

1. Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum).
2. Add salt, lemon juice, garlic and black pepper and mix thoroughly.
3. Cover tightly and refrigerate until about 30 minutes before serving.

bulgur wheat, boiling water, salt, lemon juice, olive oil, garlic, black pepper, scallions, parsley, mint, tomatoes, chickpeas, bell pepper, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1061176 (may not work)