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Tabbouleh



Ingredients:

1 1/2 cups medium grind bulgur, uncooked
3 cups boiling water
2 pounds tomatoes, diced
1/2 to 3/4 cup firmly packed, chopped fresh parsley
3 to 4 scallions, minced
1/4 cup minced fresh mint
3 tablespoons olive oil
the juice of 1 to 1 1/2 lemons
salt
ground black pepper



Directions:

1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
2. Fluff bulgur with a fork. Add tomatoes, parsley, scallions, mint, olive oil, lemon juice, and salt and pepper; stir to combine. Recover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.