Freshly Made Tabbouleh

A delicious bulgur salad that is filled with tomatoes,
green onions, and cucumber. It is seasoned in the
traditional way, with fresh mint and lemon juice.

Ingredients:
1 cup of unprepared bulgur
About a quart of salted water
1/4 cup EACH of finely chopped parsley, mint,
cucumbers, scallions, and tomatoes
About 1/8 – 1/4 cup of lemon juice (to taste)
About 1/4 - 1/2 cup of extra virgin olive oil (to taste)
Salt and pepper to taste

Directions:
In a deep bowl, place the dry bulgur
and pour the salted water over it.
Cover and let it stand for AT LEAST an hour or until
the bulgur has softened and can be easily chewed.
Usually, the water will be absorbed.
If the liquid is absorbed, and the bulgur is still
“crunchy,” simply add more water and let it stand longer.
Take the soaked bulgur up by the fistful
and tightly squeeze the grains to remove ALL
the excess water, placing each fistful in a clean bowl.
(If you don’t get all the excess water,
the finished product will be soggy).
Add the chopped herbs and vegetables to the bowl,
along with the olive oil and the lemon juice.
Season and mix well – the salad will be more or less
lemony and dressed with olive oil,
according to your taste – but as the salad sits
and chills, the oil and lemon will be more absorbed.
Chill and serve. If the salad looks too dry,
feel free to add a bit more olive oil
over the top before coming to the table.