From “The New Moosewood Cookbook” by Mollie Katzen
1 cup dry bulgur wheat
1 ½ cups boiling water
1 to 1 ½ tsp. salt
¼ cup lemon juice
¼ cup olive oil
2 garlic cloves, crushed
Black pepper, to taste
4 scallions, finely minced (whites and greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced
2 medium tomatoes, diced
Optional: ½ cup cooked chickpeas, 1 medium bell pepper diced, 1 cucumber minced
Combine bulgur and boiling water in a medium-large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes)
Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.
About 30 minutes before serving, stir in remaining ingredient and mix well. Serve cold.