Tabouli

Ok, not what we had for dinner, but what I had for my pre-dinner meal (not, obviously, to be confused with lunch). So far I've found that the only way to mess up tabouli is to get the bulgur too wet; water dilutes the flavor of the whole thing. Hence, I use bulgur and boiling water in a 2:1 ratio and let the vegetable juices do the rest. Today's version included bulgur, tomatoes, cucumber, red onion, parsley, salt, and lemon juice (the veggies processed in the Cuisinart) along with some French lentils, cooked until tender. Yummers, and apparently the only form in which I can currently handle vegetables.