3/4 cup boiling water

1/2 cup cracked wheat or fine bulgur

1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from cooking chickpeas*, or
reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender
and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon
juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.

Tabouleh

 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)

 2 tablespoons of fresh mint, chopped
 I medium onion, finely chopped
 6 medium tomatoes, diced
 1 tablespoon salt
 1/2 teaspoon black pepper
 1/2 cup bulghur, medium grade
 6 tablespoons lemon juice
 6 tablespoons extra virgin olive oil
 Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation:

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.