Tabbouleh

1 c bulgur (or wild rice)

2 bunches flat leaf parsley, about 2 cups

1/4-1/2 cup chopped fresh mint leaves

1 bunch young green onions

1 lb. fully ripe tomatoes

2 lemons (or more to taste)

1/4 cup extra virgin olive oil

salt and pepper to taste

Cover bulgur with water about 1 inch. Use cold water if you like the grain to remain crunchy, boiling for softer bulgur. Drain completely when water is no longer being absorbed (about half hour). Chop parsley, mint, and green onions, reserving a few sprigs of parsley for garnishing platter. Put bulgur and chopped greens in bowl, add olive oil, and toss. Juice 2 lemons and add, tossing again. Chop tomatoes (or use small whole cherry tomatoes) and add tossing again. Taste and use discretion with black pepper and salt. Garnish with remaining curly parsley.

Sometimes we add a cucumber, black olives, and garbanzo beans when ripe tomatoes aren't available. Eat as a salad or with pocket bread.

Recipe by Joel Rosen