Tabbouleh Salad Recipe

• 1 cup (250 ml) fine cracked wheat (bulgur)
• 1 cup (250 ml) boiling water
• 4 to 5 tbsp (60 to 75 ml) olive oil
• 4 tbsp (60 ml) freshly squeezed lemon juice
• 1/2 tps (3 ml) salt
• 1/4 tsp (2 ml) freshly ground pepper
• 1/2 cup (120 ml) freshly cut parsley, finely minced
• 2 cloves garlic, minced
• 2 tbsp (30 ml) scallions or green onions, minced
• 4 tbsp (60 ml) freshly cut mint, minced
• 1 tomato, cored and diced

Directions