A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread.
1/2 cup uncooked bulgur (cracked wheat)
2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 cup finely chopped green onions
2 garlic cloves, minced
2 cups finely chopped tomato
1 1/4 cups finely chopped celery
3/4 cup finely chopped fresh parsley
1 cup seeded, finely chopped cucumber
1/2 teaspoon salt
How to Make It
Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Toss well before serving.