Tabouli

From The Moosewood Cookbook
Modified by Sarah Woutat

1 cup dry bulgur wheat
1 ½ cups boiling water
1 to 1 ½ tsp. salt
¼ cup fresh lemon juice
¼ cup olive oil
2 medium cloves garlic, crushed
black pepper, to taste
¼ cup minced red onion
1 packed cup minced parsley
10-15 fresh mint leaves, minced (or 1 to 2 tbsp dried)
2 medium-sized ripe tomatoes
1 small cucumber, seeded and minced

Combine bulgur and boiling water in a medium-large bowl and let stand until the bulgur is tender (20-30 minutes, minimum).
Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.
About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold with warm wedges of lightly toasted pita bread (and hummus if you like).

Certified Organic Vegetable CSA shares