TABOULEH

    A refreshing lemony parsley minty salad of cracked wheat (bulgur) can be a salad or a side dish, a light lunch, served with garnishes of tomatoes, cucumbers and black olives. At times I add feta cheese lightly crumbled to the bulgur. The ingredients can change, but it is important to serve it absolutely fresh.

    1 cup of bulgur (cracked wheat)
    1/3 cup of olive oil
    cup freshly squeezed lemon juice
    1 to 2 cups of chopped parsley
    cup chopped fresh mint
    1 bunch of scallions, finely chopped
    Salt to taste

    Additions and garnishes:
    Chopped tomatoes
    Dark olives
    Crumbled feta cheese
    Chopped seeded cucumber

    Place bulgur in a bowl and cover with cold water
    Allow to stand for about 30 minutes
    Drain thoroughly, squeezing water out
    Return to bowl and add parsley, mint and half the lemon juice
    Allow to stand for 20 minutes
    Add olive oil, lemon juice and salt
    Add feta now, if adding

    Serve tabouleh with lettuce. If using, arrange chopped tomatoes, olives and chopped cucumber on the same large plate or in small individual bowls. However you make set it up, it will be welcome and delicious.