Tabouli Salad

• 2 cups Boiling Water
• 1 cup Bulgar Wheat
• 2 Tablespoons Olive Oil
• 2 Tablespoons Lemon Juice
• 1/2 teaspoons Mustard
• Salt And Pepper, to taste
• 1 Cucumber, Peeled, Seeded And Sliced
• 2 Tomatoes, Chopped
• 8 Scallions, Chopped
• 2 cloves Garlic, Minced
• 1 Bunch Of Fresh Parsley, Chopped

1. Bring 2 cups of lightly salted water to a boil and add the bulgar wheat. Cover, lower the heat and simmer for about 15 minutes. Remove the pot from the heat and allow to sit, uncovered, for another 15 minutes. Fluff the grains with a fork and let cook.
2. Make the dressing by whisking together the olive oil, lemon juice and mustard. Season to taste. When the grains have cooled, add the chopped vegetables and dressing. Toss with the parsley and serve at room temperature.

boiling water, bulgar wheat, olive oil, lemon juice, mustard, salt, cucumber, tomatoes, scallions, garlic, parsley

Taken from tastykitchen.com/recipes/salads/tabouli-salad-3/ (may not work)