Tabbouleh Salad - cooking recipe

Ingredients

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice or 1/4 cup lime juice
1 teaspoon garlic (crushed)
1/2 cup chopped scallion (include greens)
1/2 teaspoon dried mint flakes
1/4 cup olive oil ((good quality)
fresh black pepper
2 medium tomatoes (diced)
1 cup fresh parsley (chopped and packed)
1/2 cup cooked chickpeas (optional)
1 chopped green red bell pepper (optional)
1/2 cup coarsely grated carrot (optional)
1 chopped cucumber (optional)

Preparation

Combine bulgur, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently.
Correct seasonings.
Garnish with olives.