Tabbouleh This classic tabbouleh is a somewhat wet Middle Eastern salad of parsley and bulgur with emphasis on the parsley. This version is fluffier and nuttier with less parsley and the addition of cucumbers. Makes 8 - 10 Servings
	Ingredients: 2 cups bulgur wheat 1 to 11/2 cups boiling water 1 cup thinly sliced scallions (white parts and 1 to 2 inches of the green parts) 11/2 cups seeded, peeled, and diced cucumbers (3 Kirbys) 11/2 cups diced tomato 1/2 cup chopped fresh mint 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste Large pinch cayenne pepper
	Instructions: 1. Put bulgur in a large bowl, pour 1 cup boiling water over, and fluff with a large fork. 2. Wait about 10 minutes and taste. If too firm, add more boiling water, 1/4 cup at a time. 3. Meanwhile, prepare vegetable and herbs. 4. Mix lemon juice, oil, salt, pepper, and cayenne pepper in a cup. 5. When bulgur is at the proper consistency, add all other ingredients and mix well. 6. Chill a few hours before serving. Cooking Tip In Middle Eastern grocery stores, bulgur is often sold in two or three different grinds. The finest grind is normally used for tabbouleh, but I prefer a grind slightly more coarse. Experiment for yourself,or try making tabbouleh with other grains such as barley, rice, and couscous.

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