Tabouli, Fresh from the Garden

I love to make this salad / appetizer when the tomatoes, scallions, and herbs are fresh from my garden. Tabouli (aka tabbouli, tabouleh, tabbouleh) is a traditional Middle Eastern salad. Bulgur is a quick-cooking version of whole wheat kernels which have been soaked, boiled, dried, and cracked after the bran is removed. For a whole grain variation, I sometime use 2-1/2 cups of cooked quinoa in place of the bulgur.

• 1 c bulgur wheat
• 1 t salt
• 1-1/4 c boiling water

Mix the bulgur and salt in a heat-proof bowl. Pour the boiling water on top and stir. Cover loosely with a towel and let stand for 30 minutes. Drain if necessary.

• 1 c chopped parsley, packed
• 1/2 c chopped scallions
• 2 T chopped fresh mint
• 1 c peeled tomato
• 1/4 c olive oil
• 1/4 c fresh lemon juice
• salt & pepper to taste 

Mix the above ingredients with the bulgur and chill until serving time. Traditionally served with pita bread, and Scoops work well too.