Tabbouleh Salad

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup bulgur
• 1 1⁄2 cups boiling water
• 1 1⁄2 teaspoons salt
• 1⁄4 cup fresh lemon juice or 1⁄4 cup lime juice
• 1  teaspoon garlic (crushed)
• 1⁄2 cup  chopped scallion (include greens)
• 1⁄2 teaspoon dried mint flakes
• 1⁄4 cup olive oil ((good quality)
•  fresh black pepper
• 2  medium tomatoes (diced)
• 1  cup fresh parsley (chopped and packed)
• 1⁄2 cup  cooked chickpeas (optional)
• 1  chopped green red bell pepper (optional)
• 1⁄2 cup  coarsely grated carrot (optional)
• 1  chopped cucumber (optional)

Directions

1. Combine bulgur, boiling water, and salt in a bowl.
2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
4. Refrigerate 2-3 hours.
5. Just before serving add the vegetables and mix gently.
6. Correct seasonings.
7. Garnish with olives.