Tabouli

1 cup dry bulgur wheat

1 cup boiling water

1 ½ tsp salt

¼ cup fresh lemon or lime juice, or a combination

1 heaping tsp crushed fresh garlic

½ tsp dried mint

¼ cup good olive oil

2 medium tomatoes, diced

1 packed cup freshly chopped parsley

½ cup chopped scallions

½ cup coarsely grated carrot

1 chopped cucumber

½ cup cooked chickpeas

fresh black pepper to taste

Combine bulgur, boiling water, and salt in bowl. Cover and let stand 15-20 minutes, until bulgur is chewable. Add lemon/lime juice, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours. Add vegetables, chickpeas, and pepper, mix gently, and serve.

copyright © Katzen, Mollie. The Moosewood Cookbook. Ten Speed Press, Berkeley, CA, 1977.