Tabouli

Hi friends.
As a new wife I get a strangely old-fashioned pleasure when John tells me that I cook something as well as his mother or grandmother. John's family has Lebonese heritage so when I made this tabouli and received that complement, I was especially happy.
This is a good dish to make at the beginning of a busy week- it keeps all week in the fridge and makes a good lunch. The recipe is a slight modification of the one from Cook Boldly, the Holden Village cookbook.

Enjoy!
Anne

Tabouli

1 1/3 cups dry bulghur
1 tsp. salt
2 cups water
1/2 tsp. dry mint (or 1 1/2 tsp. fresh mint if you have it)
2 medium tomatoes
some cucumber

Dressing:
3 Tbl. olive oil
juice from 1 large lemon
1 1/2 tsp. garlic (I usually just use 2 large or 3 small cloves)
1/4 cup dry parsley (or 1/2 fresh parsley)

Boil water.
Add bulghur, salt and mint to boiling water. Turn off heat, cover, and let stand for 20-30 minutes, fluffing after 15 minutes.
Whisk together the dressing ingredients.
Add dressing to bulghur mixture after liquid has been absorbed.
Add chopped tomatoes and cucumber.
Stir it up and serve chilled. Yum!