Tabouleh (Americanized, But Not Completely)

For bulgur: in a heatproof bowl combine bulgur and 2 cups boiling water, cover with a plate for 30 minutes, then remove plate and let the bulgur cool to room temperature. Once it’s cooled, drain away any excess water. Then you can use it for salad immediately or refrigerate until ready to use.

For quinoa: heat 3 cups water, ½ teaspoon salt, and 2 teaspoons of sugar (to reduce bitterness) over medium heat. Rinse the quinoa then add it to the boiling water, cover and simmer on low for 15 minutes. Let cool to room temperature then use for the salad or refrigerate until ready to use.

For the salad: Dice the English cucumber or peel and seed then dice the regular cucumbers, dice the onion and tomatoes. Mince the parsley, mint and chives (there should be about 2 cups or more of minced herbs).

For the dressing: Juice the lemons until you have about ½ cup of juice. Then, combine that with the garlic and sugar if using, and the olive oil. Add salt and fresh ground black pepper to taste.

Combine the bulgur, vegetables, herbs and dressing in a large bowl, refrigerate for 1 to 2 hours before serving or if making ahead (up to 2 days) combine the bulgur, herbs and dressing, adding the tomatoes and cucumbers just before serving.

Makes 8 or more servings .