Tabbouleh Salad - cooking recipe

Ingredients

1 c. cracked wheat (bulgur)
boiling water
1 c. finely chopped parsley
1/2 c. finely chopped mint
3/4 c. finely chopped onion
1 tsp. salt, pepper to taste
1 1/2 to 2 c. chopped tomatoes
1/4 c. olive oil
1/3 c. fresh lemon

Preparation

Combine bulgur and boiling water in large bowl.
Water should barely cover the bulgur.
Let stand for 30 minutes until water is absorbed.
Add tomatoes and remaining ingredients.
Toss.
Serve at room temperature or chilled.
Food processor works wonderfully well in chopping parsley, mint and onions.
Cucumber may be added.
It is best if seeded and diced.