Parsley Salad
Air Date: 3/5/2008
6 to 8 servings

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1 cup bulgur wheat
2 cups hot water
1 tablespoon olive or vegetable oil
1/3 cup lemon juice
2 teaspoons dried mint
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, finely chopped
1/2 of a small cucumber, finely chopped
6 scallions, chopped
2 cups coarsely chopped fresh parsley
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In a large bowl, combine the bulgur wheat and water and allow to stand for 20 to 30 minutes, or until the water is completely absorbed.

Add the oil, lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined. Add the remaining ingredients and toss until well blended.

Cover and chill for at least 1 hour before serving.