2 c. dry bulgur wheat
3 c. boiling water
2 1/2 tsp. salt
1/2 c. lemon juice
1/2 c. olive oil
1/4 c. garlic, minced
4 entire leeks, chopped (approx. 1/2 c.)
1 1/2 c. parsley, minced
20-25 mint leaves, minced
4 medium tomatoes, diced (approx. 2 c.)
2 sweet peppers, chopped
2 small cucumbers, chopped

Place bulgur wheat in large bowl or stainless steel pan. Combine boiling water and salt and pour over bulgur wheat. Allow to set for 45 to 60 minutes until bulgur is tender. Add lemon juice, olive oil and garlic and mix thoroughly. Put mixture in refrigerator overnight.

Approximately one hour before serving, mix in remaining ingredients. Serve well chilled.

Note: This must be made at least a day ahead for full flavor. Absolutely delicious and refreshing on a hot day. Feel free to add more fresh vegetables, especially garden-ripe tomatoes. The fresher and riper the vegetables the better the tabouli. The blending of the flavors makes tabouli even better. Wonderful make-ahead dish.