Tabbouleh Salad

Ingredients:

• 3  cups Fine bulgar
• 3 cups Cold water
• 1 tsp, Salt
• 1 Red bell pepper, small diced
• 3  Green onions, cut on a sharp angle
• 2  cups Chopped tomatoes (cherry, grape, plum, or vine tomatoes)
• 1 cup Parsley, chopped 
• ¼  cup Mint, chopped
• ¼  cup Cilantro, chopped
• ¼  cup Dill, chopped
• 1 ½ Lemon, juiced
• 1 Tbsp. Salt
• 1 tsp. Freshly ground black pepper
• 1 Tbsp. Ground cumin
• ½ cup Extra virgin olive oil

Method:

1. In a saucepot combine the bulgur, water, and salt.  Simmer over medium heat until the water has all been absorbed and the bulgar is fully cooked. Refrigerate until completely cooled.
2. Chop all vegetables and herbs while bulgur is cooking
3. Combine lemon, salt, pepper, cumin, and herbs.  Whisk in olive oil.  Set aside.
4. Combine cooled bulgar, vegetables, and dressing.  Refrigerate for a minimum of 4 hours before serving.   

Optional additions: ½ cup cooked garbanzo beans, ¼ cup toasted pine nuts or sunflower seeds, ¼ cup of raisins, ¼ cup yellow bell pepper, ¼ cup grated carrot, or substitute quinoa for bulgar.