Another nice summer salad

You should begin to soak the bulghar (bulger) at least 3 hours before serving time.  It needs to thoroughly marinate and chill.

1 cup dry bulghar wheat

1 1/2 cups boiling water

1  1/2 teaspoon salt

1/4 cup fresh lemon and/or lime juice

1 heaping teaspoon crushed fresh garlic

1/2 cup chopped scallions (include greens)

1/2 teaspoon dried mint

1/4 cup good olive oil

fresh black pepper

2 medium tomatoes, diced

1 packed cup freshly chopped parsley

Optional ingredients

1/2 cup cooked chickpeas

1 cup chopped green pepper

1/2 cup coarsely grated carrot

1 chopped cucumber or summer squash

1.  Combine bulghar, boiling water and salt in a bowl.  Cover and let stand 15 – 20 minutes, or until bulghar is chewable

2.  Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2 – 3 hours.

3.  Just before serving add the vegetables and mix gently, correct seasonings.

Garnish with feta cheese and olives

I normally add the cucumber and chickpeas as extras.  Of course you can add what ever you like.  This is a traditional middle east dish and usually has the tomatoes, parsley and cucumber.

I like to take a pita shell, cut it in half, spread hummus on the inside and then stuff with the tabouli  … very tasty.