Tabbouleh Vegetable Side Dish

This is a wonderful healthy side dish that would go well with lamb or any meat you choose to serve it with.

Ingredients

• 1 cup bulghur wheat (substitute Quinoa for Gluten Free Version)
  
• 1 1/2 cups boiling water or chicken broth
  
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 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
• 2 green zucchini chopped
  
• 2 yellow squash chopped
• 1/2 yellow onion diced

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

During this sitting time saute the zucchini, squash, and diced onions with a tablespoon of Olive oil till the zucchini and squash are softened.

Add the sauteed vegetables along with the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. It's nice served warm but is also good if it sits in the refrigerator for a few hours allowing the flavors to be enhanced.