Recipe: Moroccan Salad

MOROCCAN SALAD

1 cup bulgur wheat
2 cups boiling water
2 1/2 cups minced fresh parsley
2 large tomatoes, diced
1 cup peeled, seeded, diced cucumber
1/2 cup fresh mint, minced
6 scallions, chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. cumin
2 whole wheat pitas

Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let stand 1 hour until the wheat has absorbed the water.

Combine the remaining ingredients except the pita bread in a large salad bowl.

Cut the pita bread into triangles. Place the triangles on a cookie sheet and bake at 350 degrees F until crisp, about 15 minutes. Remove from the oven and add to the salad bowl.

Drain any excess water from the wheat. Add to the salad bowl and mix well. Refrigerate for 1-2 hours before serving.

Servings: 6