Tomato and Mint Tabbouleh

Tabbouleh, the popular bulgur wheat and vegetable salad, offers one of the best ways to enjoy tomatoes, cucumbers, and fresh herbs.

11⁄2 cups medium-grain bulgur wheat

1⁄4 cup fresh lemon juice (2 to 3 lemons)

11⁄2 cups boiling water

1 pound ripe tomatoes (3 medium), cut into 1⁄2-inch pieces

1 medium cucumber (8 ounces), peeled and cut into 1⁄2-inch pieces

3 green onions, chopped

3⁄4 cup loosely packed fresh flat-leaf parsley leaves, chopped

1⁄2 cup loosely packed fresh mint leaves, chopped

1 tablespoon olive oil

3⁄4 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

• In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
• To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.

Makes 12 accompaniment servings.

Prep: 20 minutes plus standing and chilling