Bulgur and Mint Salad

• 1 1/2 cups bulgur wheat
• 1 1/2 cups lightly packed mint leaves
• 1 1/2 cups lightly packed parsley
• 1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
• 6 scallions, cleaned and minced (about 3/4 cup)
• 4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons Tabasco sauce
• 13 cup lemon juice
• 13 cup corn oil

1. Place the bulgur in a saucepan and cover it with 4 cups of cool tap water.
2. Soak for at least 3 to 4 hours (or overnight, if desired).
3. Meanwhile, coarsely chop the mint and parsley together.
4. (There should be 1 1/2 cups total.)
5. Drain the bulgur in a sieve for 10 to 20 minutes.
6. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil.
7. Mix well.
8. Serve at room temperature.

bulgur wheat, mint, parsley, carrot, scallions, garlic, salt, tabasco sauce, lemon juice, corn oil

Taken from cooking.nytimes.com/recipes/9664 (may not work)