kathy's tabouli

I have tried tabouli (or tabouleh) at every greek and middle eastern restaurant I've ever eaten at. This, by far, is the best, and not just because it's my mom's recipe! Even if it's only two of you, make the full recipe. It's even better the next day.

serves 6

2 bunches parsley (curly, not italian flat leaf), rinsed and stems cut off
1 large tomato, seeded and cut into chunks
1 bunch scallions, rinsed, trimmed, and cut into chunks
2 cups bulghur wheat (find it with the wild rice and couscous, could be called Tabouli mix)
juice of 1 lemon (1/3 cup)
1/3 cup extra virgin olive oil
salt and pepper to taste

Cook bulghur according to package directions and place in refrigerator to cool. Make sure parsley is as dry as possible, then place in food processor and process until well chopped, but not finely chopped. Remove and place in a large bowl. Place tomato in the processor and chop, add to parsley. Place scallions in processor and chop, add to mixture. Add cooled bulghur wheat, lemon juice, and olive oil to salad, toss to combine. Season to taste with salt and pepper.