1 cup dry bulgur wheat*
1-1/2 cups boiling water
1-1/2 teaspoons salt
1/4 cup fresh lemon and/or lime juice
1/4 cup olive oil
1 teaspoon fresh garlic, pressed
3 scallions, including greens, chopped
1 tablespoon fresh mint, chopped or
1/2 teaspoon dried
1 cup fresh parsley, chopped
4 ounces JONATHAN'S MUNCHIN' MIX
1 cucumber, diced (optional)
Combine bulgur, boiling water and salt in a bowl. Cover and let stand 30 minutes. Add all the other ingredients. Mix well. At this point the mixture will be watery. Refrigerate for at least 3 hours but overnight is best. Recipe Serves 4.
(optional) add one tomato, peeled, seeded and diced. To mold the salad, pack into a custard cup and flip onto plate.
* Bulgur wheat is available at health food stores.