TABBOULEH  SALAD WITH PARSLEY

Ingredients for 4 servings:

2 cups boiling water

1 cup coarse bulgar (cracked wheat)

1 /3 cup toasted pine nuts

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon kosher salt

1/3 cup finely minced fresh parsley

Directions:

Microwave:  Bring water to a boil on full power in a quart container, about 4 minutes.  Pour in the cracked wheat.  Microwave another minute.  Let the container cool for 15-20 minutes.  Transfer wheat into a strainer lined with cheesecloth and squeeze out any remaining liquid.

Cooktop: Bring water to boil in a quart saucepan.  Pour in the wheat and cook until mixture boils, 1 minute or so.  Let sit in the saucepan for 15-20 minutes.  Transfer wheat into a strainer lined with cheesecloth and squeeze out any remaining liquid.

Toast the pine nuts in a 350 degree oven for 7 minutes, or saute them in a tablespoon of olive oil until they are lightly browned.  Set them aside to cool.

Stir the salt with the lemon juice in a serving bowl.  Whisk in the remaining olive oil.  Turn the bulgar into the bowl and toss the dressing.  Fold in the nuts and herbs.  Serve at room temperature.