Bulgur, Mint, and Parsley Salad

Ingredients

• 3 garlic cloves, minced
• 1 ¼ cups chopped seeded peeled cucumber (about 1 medium)
• 3 cups chopped tomato (about 2 large)
• ½ teaspoon freshly ground black pepper
• 1 cup uncooked bulgur
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• + 17 more ingredients
• • 1 cup chopped fresh parsley
  • ¾ teaspoon salt
  • ¼ cup chopped fresh mint
  • ½ cup chopped green onions (about 3)
  • 3 tablespoons fresh lemon juice
  • 3 cups chopped tomato (about 2 large)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup chopped green onions (about 3)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped fresh parsley
  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 3 tablespoons fresh lemon juice
  • 1 cup boiling water
  • ¼ cup chopped fresh mint
  • 1 ¼ cups chopped seeded peeled cucumber (about 1 medium)

1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.

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