This is such a great tastes great and it’s easy and fast to make.  It is taken from The New Moosewood Cookbook by Mollie Katzen.  You can prepare Steps 1 and 2 as much as a day or two day in advance.  The flavors get deeper as it sits around.

1 cup dry bulgur wheat
1 1/2 cups boiling water
1 to 1 1/2 tsp salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper, to taste
4 scallions, finely minced (whites and greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 Tbs dried mint)
2 medium-sized ripe tomatoes, diced

1. Combine bulgur and boiling water in a medium-large boil. Cover and let stand until bulgur is tender (20 to 30 minutes, minimum)
2. Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly.  cover tightly and refrigerate until about 30 minutes before serving.
3. About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold with warm wedges of lightly toasted pita bread.


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