We love this salad (or accompaniment) with our falafel pita pockets.
1 cup bulghur wheat, or cracked wheat
1 1/2 cups boiling water
2 tbsp lemon juice
2 tbsp olive oil
1/4 cup red onion, minced
8 mint leaves, chopped finely
1 bunch parsley, chopped finely
1/2 cucumber, chopped
1 large tomato, chopped
Place the bulghur in a large bowl and pour over the boiling water. Stir, then allow to stand at room temperature for about 1 hour.
Add the green onion, mint, parsley, cucumber, tomatoes, and mix well. Season to taste with salt and pepper. The flavor will improve if the tabbouleh sits for a few hours.