Classic Tabbouleh
From: Kozmic

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

SERVES 10

• 1 1/2 cups bulgur wheat
• 4 tablespoons extra virgin olive oil
• 3 cups vegetable stock, boiling
• 1/2 cup scallion, chopped
• 3 garlic cloves, minced
• 3 cups flat leaf parsley, chopped
• 3/4 cup mint leaf, chopped
• 4 tomatoes, diced
• 1 seedless European cucumber, diced
• 1/4 cup lemon juice
• salt & pepper, to taste

Mix bulgar wheat and 1 tbsp olive oil in a bowl.

Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.

Drain well in a strainer.

Toss rehydrated bulgar with remaining ingredients and remaining oile oil.

Add salt and pepper to taste, and refrigerate until ready to serve.