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Wheat and Parsley Salad 

Serves 6

Tabouleh is a healthy and refreshing salad served throughout the Middle East. It is essential to use fresh parsley and mint when making tabouleh. Many traditional Lebanese recipes for tabouleh use a much higher proportion of parsley to bulghur. If you prefer this style, increase the parsley to 3 cups.
1 cup fine (#1) bulghur wheat
1 1/2 cups fresh parsley, chopped
3/4 cup cooked chick peas, chopped
1 cup green onions, thinly sliced
1 large tomato, chopped
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
1/4 cup lemon juice
  salt to taste
  1. Rinse bulghur several times, then mix with 2 cup cold water and let stand 2 hours to soften.
  2. Press out excess moisture in strainer.
  3. Wash parsley, drain and pat dry with paper towels, remove stems and discard, finely chop leaves.
  4. Mix parsley with bulghur in a large bowl, add chick peas, green onions, tomato and fresh mint.
  5. Combine oil, lemon juice and salt, pour over tabouleh and mix thoroughly.
  6. Chill well before serving
  7. Spoon tabouleh into small bowls lined with lettuce leaves. Serve with pita bread.

Add 1/2 cup plain madzoon for a moister consistency.
If you can't find #1 bulghur, use #2 (medium) instead.
If you are making tabouleh a day ahead, add tomato right before serving.