2/3 cup Bulgar wheat
cups Boiling water
4 Scallions, chopped
1 2/3 cups Fresh parsley, minced
cup Fresh mint, minced
1 1/4 lrg Tomatoes, diced
2/3 cup Cucumber, peeled, seeded, diced
2 tablespoons Olive oil, plus 2 teaspoons
2 tablespoons Fresh lemon juice, plus 2 teaspoons
1 1/4 teaspoons Cumin
2 Cloves garlic, minced
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 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.
The recommended wines are: Chenin Blanc, Chianti, or Fume Blanc.
NOTES :Prep: 15 min, Marinate: 1:00, Cook: 15 min, plus refrigeration time.