Tabbouleh

• 1/2 cup fine bulgur wheat
• 3/4 cup finely chopped onions
• 3/4 cup finely chopped fresh coriander or Italian parsley
• 3/4 cup seeded and chopped ripe plum tomatoes
• 1 teaspoon minced garlic
• 1/4 cup lemon juice
• Salt and freshly ground pepper to taste
• 18 teaspoon red hot pepper flakes
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh mint or 1 tablespoon dried

1. Place bulgur wheat in a bowl and cover with cold water.
2. Let soak for the period of time indicated on the package.
3. Drain and place the bulgur in a piece of cheesecloth and vigorously squeeze out extra water.
4. Put bulgur in a bowl and add all remaining ingredients except oil and mint.
5. Toss mixture gently but thoroughly with a fork.
6. Stir in oil and mint and serve.

bulgur wheat, onions, fresh coriander, tomatoes, garlic, lemon juice, salt, red hot pepper, olive oil, fresh mint

Taken from cooking.nytimes.com/recipes/3754 (may not work)