1 c bulgar wheat, dry
1 1/2 c boiling water
1/4 c lemon juice
1/4 c olive oil
2 cloves garlic, minced
1 t salt
black pepper
4 scallions, minced
1 packed cup parsley, chopped
10-15 mint leaves or 1-2 t dried mint, chopped
2 medium tomatoes, diced
Put the bulgar in a bowl and cover with water. Let stand 20 minutes. Add lemon juice, oil, garlic, salt and pepper and mix well. Cover and refrigerate for at least an hour. 30 minutes before serving, mix in remaining ingredients. Serve cold.
Adopted from Molly Katzen's New Moosewood.
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