Tabbouleh: A Wheat Salad

1 1/4 c water
1 c bulgur wheat
1/2 c tightly packed fresh minced parsley
1 1/2 tbs olive oil
2 tsp lemon juice
2 scallions, minced
2 tbs fresh mint, minced
1 medium tomato, finely chopped
1 cucumber, peeled seeded and minced
salt and pepper, to taste,
plain yogurt for garnish (optional)

In a medium saucepan, bring water to a boil. Stir in the bulgur wheat. Let the water come to a second boil, then immediately remove from heat. Let sit for 30 minutes without lifting the lid (no peeking!). Pour the bulgur into a sieve and squeeze out the water with a wooden spoon. Transfer the bulgur to a glass or earthenware serving bowl. Toss with the parsley, olive oil, lemon juice, scallions, mint, tomato, cucumber, salt and pepper. Serve @ room temp or cover and chill, garnish with yogurt.

Enjoy!