Tabouli—Bulgur and Parsley Salad

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1 cup bulgur (cracked wheat)

1 large bunch of parsley (curly-leaved, not coriander—flat Chinese parsley) chopped fine

1 package of about 30-40 cherry tomatoes, each cut into 3 – 4 slices

1 yellow bell pepper cut into very small pieces

About ½ cup onion cut into very small pieces

Black pepper to taste

Salt to taste

A large spoon of ground sumac (or try some other spices like oregano)

A generous amount of olive oil

Prepare the bulgur as the package indicates. Usually this means boiling twice as much water and then adding it to the measured bulgur and letting it stand until the bulgur soaks up the water and softens. Meanwhile, prepare the vegetables and add them after the bulgur has cooled to about room temperature. Add the seasonings and olive oil. Refrigerate and serve cold.

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