Title: Super summer tabbouleh salad
 Categories: Salads, Ethnic, Vegetables, Herbs
      Yield: 6 Servings
 
  1 1/2 c  Bulgur wheat
      2 c  Minced parsley
    1/4 c  Minced fresh spearmint leavs
    3/4 c  Finely diced scallions
      2 md Tomatoes, ifnely diced
    1/2 c  Lemon juice
      2 tb Olive oil
           Fresh ground black pepper to
           Taste
 
  Pour a quart of boiling water over the bulgur and let it stand until
  cool (about 2 hours).  Drain the bulgur, then shake it or lightly
  press it with a towel to remove excess water. It should be fluffy and
  relatively dry. Combine the remaining ingredients, toss lightly, then
  chill the mixture at least an hour and serve it cold.