Tabbouleh

Another summer dish from Donna. We have gone to RI the past 3 summers and every year we come home with a bunch of new great recipes!

1 c. bulgar wheat

1 1/2 c. boiling water

1/4 c. fresh lemon juice (2 lemons)

1/4 c. olive oil

3 1/2 tsp. kosher salt

1 c. minced green onions

1 c. chopped mint leaves

1 c. chopped flat parsley

1 cucumber, unpeeled, seeded & diced

2 c. cherry tomatoes, cut in half

1 tsp. fresh pepper

Place bulgar in large bowl, pour in boiling water, add lemon juice, olive oil and 1 1/2 tsp. salt. Stir and allow to stand at room temperature for about 1 hour. Add the rest of the ingredients. This is best if marinated in the refrigerator for a couple of hours.