Joys of Summer

Sure there are tons of great things about the summer ... longer days, no coats, BBQ's, fireworks.  One of my favorite things would have to be farmers markets and then going home to make dinner with whatever I found that morning.  Tonight's recipe ... Tabbouleh

Ingredients:

• 1 cup bulghur wheat (usually with the dry bulk items)
• 1 1/2 cups boiling water
• 2 lemons, squeezed
• 1/4 cup olive oil
• 1 clove of garlic minced
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped parsley (I abhor parsley so I leave it out)
• 3 cucumbers, seeded and diced
• 2 cups tomatoes, seeded and diced
• 1-2 sweet peppers, medium diced
• hothouse cucumber, unpeeled, seeded, and medium diced
• 1 teaspoon freshly ground black pepper
• Salt to taste 

Place the bulghur wheat in a large bowl, add the water, lemon juice, olive oil and two large pinches of salt.  Stir together and let sit until almost all the liquid is soaked up.

Add all the other ingredients and stir.  Check to see if more salt is needed.

Let the Tabbouleh sit for a couple of hours in the fridge (I like over night best).