Mom's Tabbouleh Salad

3/4 cup fine grain bulgur wheat

3 cups finely minced fresh parsley

2-3 tomatoes, chopped

4-5 green onions, minced

15 fresh mint leaevs chopped or 1 tbsp. dried mint

Classic Lemon Vinaigrette Dressing

Instructions:

1) Rinse bulgur several times and cover with two or three times as much water. Set aside to soak.

2) The parsley should be relatively dry befort it is minced, and it must be chopped very fine. I merely soak the bunches briefly in lots of water and repeat the step as necessary, inspecting carefullyuntil the water is clear. Give each bunch a vigorous shake to remove excess water.

3) Squeeze water out of the bulgur wheat by handfuls and combine with parsley and remaining ingredients.

4) Pour in the lemon dressing and mix well. The dish is best when prepared one hour in advance so that the wheat and parsely can absorb the dressing, the onion flavor will intensify and unbalance the flavors if the Tabbouleh is more than 4-5 hours old.

5) Arabs frequently serve this salad on a platter with an accompanying small tray heaped with crisp inner leaves of romaine.

Dressing:

1/4 cup lemon juice

1/4 cup olive oil

salt

pinch of Mid Eastern Red Pepper (optional)

Combine all ingredients in a jar with a tight fitting lid, cover, and shake to blend.

Notes:

* Add 1/2 cup chopped cucumber and 1/2 cup chopped green bell pepper. * How to cook Bulgur Wheat: Rinse bulgur thoroughly in colander under cold water. Drain well; transfer to medium or large heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.