South of the Border Tabbouli

I've been craving tabbouli, but didn't have the ingredients on hand, aside from bulghur, that I ordinarily use in the recipe. So I made today's salad with a south of the border flair. Must say, this is divine. Feel free to adjust the seasonings and add more veggies, even different ones, like cucumber or grated carrot.

Sorry about the blurry pics. Using my old Blackberry...need new camera!

South of the Border Tabbouli
Ingredients
3/4 c. bulghur
juice of 2 limes
1/2 bunch cilantro, chopped
6 scallions, chopped
1 jalapeno, seeded and minced
1 c. chopped tomato, fresh not canned!
1/4 t. ground cumin

1/4 c. olive oil

salt to taste

Directions

1. Soak bulghur in 1 1/2 c. water for an hour, or until tender. Drain any excess before adding the rest of the ingredients.
2. While that soaks, chop the veggies and combine in bowl with herbs, lime juice and olive oil.
3. Mix in bulghur. Feel free to eat immediately...although I think letting the flavors soak into the grain is worth waiting for another half hour.
4. Store leftovers in a covered container in fridge. Best eaten within the next day.

This is the height of tomato season, so spring for the ripest heirlooms. Your dish only tastes as good as the quality of your ingredients.