Tabouli (Tabouleh)

6-8 servings

Ingredients

You should begin to soak the bulgar at least 3 hours before serving time so that it can marinate and chill.

1 C. (cup) of dry bulghar
1 1/2 C. boiling water
1 1/2 t (teaspoons) salt
1/4 C. fresh lemon juice
1 t of crushed garlic
1/2 C. chopped scallions
1/2 t dried mint
1/4 C. olive oil
Fresh black pepper
2 medium tomatoes, diced
1 packed C. of freshly chopped parsley

Method

1. Combine bulghar, boiling water and salt in a bowl.  cover and let stand for 15-20 minutes, or until the bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2-3 hours.

3. Just before serving add vegetables and mix gently.

4. Taste and correct seasonings.