TABOULEH

1/2 cup bulgur wheat* (I used a box of Near East and threw away the spice packet)
1 cup boiling water
4 Roma sized tomatoes, chopped
1/2 English cucumber, peeled and chopped
1 teaspoon salt
5 green onions, chopped
1 bunch parsley, finely chopped
1/3-1/2 cup mint, finely chopped (I like mint)
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2-2 lemons, zest of and juice (I used Meyer lemons and only needed 1 1/2)

In a bowl cover the bulgur with the boiling water; let sit for 30 minutes and then drain thoroughly. Combine the tomato and cucumber in a bowl and sprinkle with salt and let sit for 10 minutes, then thoroughly drain. Meanwhile, chop the onions, parsley and mint. I clipped the parsley and mint with scissors. You can chop the parsley and mint in a food processor but that uses another utensil and I think it makes the herbs watery.

Make a salad dressing of the olive oil and lemon juice and zest. Combine all ingredients in a bowl and cover with the dressing and mix until everything is incorporated. So easy and such a fresh and flavorful side to accompany most spring and summer main courses. In addition a very healthy course as well!