Tabbouleh

Tabbouleh is like a kind of Middle Eastern panzanella. It is a bulghur wheat salad with tomatoes and herbs, and I have been thinking about it for weeks. Time to make it...
Bulghur is a kind of broken wheat grain, and doesn't have to be boiled like most grains. Just boil some water in a kettle, pour it over 1 cup of bulghur in a heat-safe bowl, add a little salt, cover and allow to sit for 10 minutes (like you would cook couscous). Drain, cover with cold water to cool and drain again.
Dice 3 ripe tomatoes (slice, cut into strips and then across into cubes). Add to the drained bulghur with the juice of 1/2 lemon, 1 small garlic clove, chopped, 1 shallot, minced, 1 bunch parsley, chopped, a small bunch of mint, chopped, and salt and pepper to taste. Add a slug of olive oil, and mix well. Enjoy!

Postscript - We just ate the best tabbouleh ever at Pete's Place in Wilkes-Barre, PA. Their tabbouleh had no garlic or shallot, and way way less bulghur than mine (also less tomato) - it was almost entirely parsley, with some scallions, lemon, tomato and bulghur. I am thinking that it was a lot more authentic. So the next time I'll be changing things a little...