- ½ cup dry bulgur
- ½ cup boiling water
- 2 scallions, tips trimmed
- ½ cup (packed measure) fresh parsley
- 10 medium-size fresh mint leaves
- ½ teaspoon minced or crushed garlic
- ¼ teaspoon salt (or to taste)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small cucumber, seeded and finely minced (peeling optional)
- Haif a small bell pepper (a yellow or orange one, if possible), finely minced
- Freshly ground black pepper
- 1 medium-size ripe tomato, cut into tiny dice
- Combine the bulgur and boiling water in a medium-size bowl, and cover the bowl with a plate. Let stand for 20 minutes.
- Cut the scallions into large pieces (including the green parts) and place in the small bowl of a food processor (or in a mini food processor) with the parsley and mint, and chop until tiny. (Or, if you don’t have a food processor, use a sharp knife to do this job.)
- Add the garlic, salt, half the olive oil, and half the lemon juice to the bulgur and stir well.
- Stir in the minced herbs and all the other ingredients, including the remaining olive oil and lemon juice. Cover tightly and refrigerate until serving time.