Tabouleh (bulgur and vegetable salad)

from a combination of recipes

3/8 cup bulgur (cracked wheat)
1 cucumber, peeled and chopped
1 or 2 ripe tomatoes, chopped
1/2 green pepper, chopped
1/4 cup onion, finely chopped (or green onions)
2 tablespoons chopped fresh mint
1/4 cup chopped parsley
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons lemon juice
Dash of Tabasco sauce

Cover bulgur with boiling water and let stand 10 minutes. Drain and press out water. Place bulgur, chopped vegetables, and herbs in a serving bowl. Stir in salt, olive oil, lemon juice, and Tabasco. Mix well, leave 15 minutes, taste and adjust seasoning.

Serve with lettuce.

The traditional way to eat this is to wrap a parcel of tabouleh in a piece of lettuce or pita bread.

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