modern tabouleh

serves 4

Tabouleh is one of my favorite salads. It's light, refreshing, and healthy. The longer you let it sit in the refrigerator before serving, the tastier it is.

1 box instant bulghur wheat (or Near East Tabouli Mix)
3 bunches curly parsley
1 bunch mint
2 ripe tomatoes, cut in half and squeezed to remove seeds and juices
1 english cucumber, seeded
1 bunch scallions, trimmed and washed
1 cup perfect vinaigrette

Prepare bulghur wheat according to package directions. Thoroughly wash parsley and trim off stems (some stems left are fine). Pull off mint leaves and place in food processor with parsley. Pulse until finely chopped. Remove and place in bowl with bulghur wheat. Cut cucumber, scallions, and tomatoes into large chunks, then pulse in food processor until chopped. Add vegetables and vinaigrette to bulghur mixture, toss to combine. Refrigerate as long as possible until serving.