Tabouleh

This is my favorite summer meal. I made this recipe as a copycat of the Near East boxed version, which might not be authentic, but it tastes awfully good. It's best with tomato and cucumber from the garden or from a farmers' market. Amounts of tomato and cucumber are approximate--make sure to use plenty!



1 cup bulgur wheat
3 1/2 cups water

2 1/2 T. lemon juice
3 T. olive oil
1 T. chopped fresh mint
1/2 cup chopped fresh parsley, or 2 T. and 2t. dried parsley
2 small cloves garlic, minced
1/4 t. onion powder
Salt, pepper, sugar, to taste

1 large cucumber, peeled and chopped, seeds removed (or a few small cucumbers, chopped--no need to peel or remove seeds)
2 large tomatoes, chopped and drained (cut off ends, squeeze out juice and seeds, then chop)
6 oz. feta, crumbled
Toasted pine nuts, optional

Heat water to boiling. Pour over bulgur. Cover and let sit on the counter for an hour or so. Drain.

Mix lemon juice, olive oil, mint, parsley, and garlic. Add onion powder, a bit of salt and pepper, and a pinch or two of sugar. Pour over bulgur and toss well. Adjust seasonings to taste.

Add cucumber, tomato, and feta. Toss well. Refrigerate until serving (at least 1 hour). Add pine nuts, if using. Serves 4 as a main dish.