Serves 8

1 cup fine or medium bulgur wheat

2 cups boiling water

1 cup parsley, chopped

1 cup green onions, chopped

2 tablespoons fresh mint, minced

1 large cucumber, peeled and diced

2 very ripe tomatoes, diced

½ cup lemon juice

½ cup olive oil

Salt and pepper to taste

• Place bulgur wheat in a deep bowl. Pour boiling water into the bowl, cover loosely and set aside for 1 hour.

• Drain bulgur wheat. In a large bowl, toss bulgur with parsley, green onion, mint, cucumber, and tomatoes.

• Combine lemon juice and olive oil. Pour over tabbouleh, mix well, cover, and refrigerate for 1 hour or until chilled.

Toasty Tabbouleh

If you have any tabbouleh left over, try this great meatless sandwich:Spread a small amount of mayonnaise inside a pita pocket, insert a slice of Swiss or provolone cheese, and fill with tabbouleh. Toast the sandwich in a press or wrap in foil and place on a cookie sheet with a heavy pie plate on top. Bake 5–10 minutes or just until warmed through.