Tabbouleh With Mint & Pistachios

1/4 cup fine bulgur
3 Tbs lemon juice
1/4 tsp honey
1 1/3 cup finely chopped pistachios
1 cup finely chopped curly parsley
1 small cucumber, finely chopped (1 cup)
1 medium tomato, finely chopped (1/3 cup)
4 green onions, finely chopped (1/3 cup)
1/3 cup finely chopped fresh mint
3 Tbs olive oil

1) Place bulgur in large bowl and add 1/3 cup boiling water. Let stand 5 minutes.
2) Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed.
3) Fluff bulgur with fork, and stir in remaining ingredients. Season with salt and pepper.

Review: I don’t like cucumbers, so I decided to substitute a zucchini. However, Mike made this while I went to my sign language class. He put two zucchinis in the dish. This ensured that there was plenty of food, but it meant I now lack a zucchini for a dish slated for later in the week. This was nothing like regular tabbouleh, but was still a yummy grain salad. Maybe it’s because I really like pistachios. :)