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Unbelievable Garden Tabouli

What you need: 

1 cup dry bulgur
juice from 4 lemons
2 large cloves garlic, finely minced
1 cup extra virgin olive oil
1 teaspoon cumin
1 cup fresh packed mint leaves (Fresh is important), minced
freshly ground sea salt
1 large cucumber, seeded and finely chopped
1 large vine-ripe tomato, seeded and finely chopped
1 bunch of fresh parsley, stems removed, finely minced
3 or 4 scallions, thinly sliced
1 cup crumbled vegan feta cheese (optional) (see http://veganfeastkitchen.blogspot.com/2006/04/new-improved-quick-tofu-fe... for recipe)

What you do: 

Add bulgur to 1 cup of boiling water, and boil for 5 minutes. Remove from heat, and let sit for 30 minutes.
After bulgur is soft but chewy, pour into bowl.
Add lemon juice, garlic, olive oil, cumin, mint leaves, and sea salt.
In a separate LARGE bowl (this will be your serving bowl so be sure and choose one that is large enough), combine cucumber, tomato, parsley, and scallions. Toss well.
Add bulgur mixture to vegetables. Toss well.
Add vegan feta cheese and toss well.
Serve immediately, or refrigerate for 1 hour to blend flavors and then serve chilled.

Preparation Time: 
30-40 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

A great recipe-- with the perfect balance of lemony goodness needed in a tabbouleh. I must admit, I didn't add the entire measure of oil as stated, but the results were still good. 

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