Waste Not, Want Not..... Delicious Tabbouleh

Wednesday or Thursday night (depending on how much cooking I'm planning to do for shabbat), I clean out the refrigerator, getting rid of the leftovers that are getting iffy to make room for all of the produce and fresh ingredients for the coming shabbat. Sometimes it results in a great "created from leftovers" dinner, sometimes it creates a very full garbage bag and sometimes it inspires a new dish.

Last night I found the leftover half bunches of dill and parsley from last week's chicken soup, still in very good condition ... what to do, what to do..... I could have made Herbed Summer Rice, but it really didn't go with everything else I was making. A quick look in the pantry and I had my answer - tabbouleh! Dill is not typical, but, why not? And I had plenty of dried mint, and lemons and cukes and scallions and, of course, a bag of bulgur! I pulled it together this morning - excellent result! I think this one is going to become a standard on the weeks I make chicken soup. Or the week after!

Deb's Dill Tabboulleh

1 cup bulgur

2 teaspoons salt (or less, to taste)

2 tablespoons dried mint

2 cups boiling water

1/2 bunch parsley, leaves only, chopped

1/2 bunch dill, stems removed, chopped

1 cucumbur, seeded and chopped

1 bunch scallions, chopped

3 lemons, juiced

1 tablespoon olive oil

Put bulgur, salt and mint in large bowl. Pour boiling water over and let sit for at least an hour until water is absorbed and bulgur is at room temperature. Add remaining ingredients and mix well. Chill before serving. Makes about a quart.