TABOULEH A refreshing lemony parsley minty salad of cracked wheat (bulgur) can be a salad or a side dish, a light lunch, served with garnishes of tomatoes, cucumbers and black olives. At times I add feta cheese lightly crumbled to the bulgur. The ingredients can change, but it is important to serve it absolutely fresh. 1 cup of bulgur (cracked wheat) 1/3 cup of olive oil ½ cup freshly squeezed lemon juice 1 to 2 cups of chopped parsley ½ cup chopped fresh mint 1 bunch of scallions, finely chopped Salt to taste Additions and garnishes: Chopped tomatoes Dark olives Crumbled feta cheese Chopped seeded cucumber Place bulgur in a bowl and cover with cold water Allow to stand for about 30 minutes Drain thoroughly, squeezing water out Return to bowl and add parsley, mint and half the lemon juice Allow to stand for 20 minutes Add olive oil, lemon juice and salt Add feta now, if adding Serve tabouleh with lettuce. If using, arrange chopped tomatoes, olives and chopped cucumber on the same large plate or in small individual bowls. However you make set it up, it will be welcome and delicious.