Tabouli (Tabouleh)

This is from The Moosewood Cookbook by Mollie Katzen. It serves 6, but if you want to serve fewer and make it last longer, I'd suggest keeping it in the fridge and not adding the tomatoes till you're about to eat your portion. I like the chickpeas in it, but some people don't. I also add cucumber, black olives and feta cheese, crumbled.



1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice 
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes (I get mine from a bag of mint tea.)
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed

OPTIONAL:
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash

You should begin to soak the bulgurr at least 3 hours before serving time. It needs to thoroughly marinate and chill.

Combine bulgur, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.

Just before serving add the vegetables and mix gently. Correct seasonings.
Garnish with olives.