Tabbouleh

1 cup water
1/2 cup bulgur, dry
1/8 tsp salt
1 cup finely chopped flat-leaf parsley (1 bunch)
1/4 cup chopped fresh mint
1 cup cherry tomatoes, halved or quartered (OR 2 medium tomatoes, diced)
1/4 English cucumber, diced
1/2 cup green onions, thinly sliced (1 bunch)
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt and Freshly ground pepper, to taste

Use mini-food processor for chopping parsley, mint and making the dressing.

1. Combine water, salt and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and green onions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

Serving Size: Makes 4 1-cup servings.