1/4 cup bulgar wheat
1/2 cup boiling water
1 1/2 T olive oil
1 medium tomato, diced
1 small shallot, finely diced
1/2 cucumber (peeled, seeded, finely diced)
1 cup chopped parsley
1/2 cup chopped mint
2 chopped scallions (greens and whites)
Juice of 1/2 lemon
1T red wine vinegar
1 pinch of cayenne (more or less depending on desired level of spice)
1 pinch of sumac
1. In a small bowl combine bulgar wheat and 1/2T of olive oil. Pour over boiling water, and cover with plastic wrap. Let it sit for 15 minutes.
2. Meanwhile, prepare the remaining ingredients and combine in a medium bowl.
3. Once the bulgar wheat has cooked, strain and press to remove excess water. Combine with mixture of remaining ingredients and rest in the refrigerator until ready to serve. Serve with warm Pita.
Note: Tabbouleh can and should be made a day in advance. It will taste better after the ingredients have had a chance to meld completely.