Tabbouleh

• Salt
• 1/3 cup bulgur wheat
• 1/4 cup chopped fresh mint, or 1/2 teaspoon dried mint (see headnote)
• Freshly ground pepper
• 1 small-to-medium sweet ripe tomato, chopped
• 2 or 3 scallions, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Large pinch of salt
• Purslane, watercress, or lettuce

1. Bring 2/3 cup water to a boil with a pinch of salt.
2. Toss the bulgur in a bowl, and pour the boiling water over it.
3. Cover, and let stand for 30 minutes.
4. Drain the bulgur, pressing it in the strainer to extract the water.
5. If youre using dried mint, stir it into the warm bulgur now.
6. After 30 minutes, season with salt and pepper, and add the tomato, scallions, parsley, and fresh mint, if using.
7. Whisk the lemon juice and olive oil together in a small bowl, and add salt to taste.
8. Pour the dressing over the tabbouleh, and toss everything together.
9. Spoon onto a salad plate, and surround with purslane, if you can find it, or other leaves.

salt, bulgur wheat, fresh mint, freshly ground pepper, sweet ripe tomato, scallions, parsley, lemon juice, olive oil, salt, purslane

Taken from www.epicurious.com/recipes/food/views/tabbouleh-378420 (may not work)