This is my idea of not cooking! Your pour boiling water over the bulgur, then add the rest of the ingredients. There's no wondering, Is it done? Is it not done? You can serve this tabbouleh as part of a buffet, but it's also delicious as a summer salad with grilled fish or chicken. It serves eight in pita sandwiches or six to eight as a side dish with dinner.

Serves 8

1 cup bulgur wheat
1½ cups boiling water
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup good olive oil
3½ teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1½ teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Copyright © 2001 by Ina Garten. All rights reserved.