Moroccan Salad

• 2/3 cup wheat Bulgar
• 1 cup boiling water
• 4 scallions chopped
• 1 2/3 cups fresh parsley minced
• 1 cup fresh mint minced
• 1 1/4 tomatoes diced
• 2/3 cup cucumber peeled, seeded, diced
• 2 tablespoons olive oil plus 2 teaspoons
• 2 tablespoons fresh lemon juice plus 2 teaspoons
• 1 1/4 teaspoons cumin
• 2 cloves garlic minced
• 1 1/4 loaves whl wheat pita bread

1. Combine the bulgur wheat with the boiling water in a heat-proof bowl.
2. Let stand 1 hour until the wheat has absorbed the water.
3. Combine the remaining ingredients except the pita bread in a large salad bowl.
4. Cut the pita bread into triangles.
5. Place the triangles on a cookie sheet and bake at 350 F until crisp, about 15 minutes.
6. Remove from the oven and add to the salad bowl.
7. Drain any excess water from the wheat.
8. Add to the salad bowl and mix well.
9. Refrigerate for 1-2 hours before serving.

wheat bulgar, boiling water, scallions, parsley, fresh mint, tomatoes, cucumber, olive oil, lemon juice, cumin, garlic, loaves

Taken from www.yummly.com/recipe/Moroccan-Salad-1666679 (may not work)