Tabbouleh

Ingredients:

• 1 C fine bulgur wheat
• 1 1/2 C boiling vegetable stock
• 1/4 C freshly squeezed lemon juice (2 lemons)*
• 1/4 C good olive oil
• 3 1/2 t kosher salt
• 1 C minced scallions, white and green parts (1 bunch)
• 1 C chopped fresh mint leaves (1 bunch)
• 1 C chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 C cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

1. Place the bulgur and 1 1⁄2 t salt in a large heatproof bowl, pour in the boiling stock, and cover with plastic wrap. Let stand 15-25 minutes. Bulgur is done when tender.
2. Drain any extra liquid. Add the lemon juice and olive oil. Stir, then allow to stand at room temperature for about 1 hour.
3. Add the scallions, mint, parsley, cucumber, tomatoes, 2 t salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

*you’ll get more juice from your lemons if they are warmed and rolled. Run under hot water or pop in the microwave for 10-20 seconds, then roll.