1 c. bulgur
2 c. boiling water
2 c. chopped tomatoes
1 c. shredded carrot
1/2 c. dried currants
1/2 c. toasted sunflower seeds
1/2 c. scallions, chop fine
2 tbsp. fresh mint, chop fine

1. Place the bulgur in a large bowl. Add the boiling water, and let the bulgur stand for 30 minutes to 1 hour or until the bulgur is just tender. Transfer the bulgur to a strainer, and press out any excess moisture.

2. Return the bulgur to the bowl, and add the remaining salad ingredients.

3. In a small bowl or jar, combine the dressing ingredients, and pour them over the bulgur mixture, tossing the ingredients to combine them well. Cover the bowl, and chill the salad until 1 hour before serving it.

DRESSING:

1/4 c. red wine vinegar
3 tbsp. tamari or reduced-sodium soy sauce
2 tbsp. olive oil
1 clove garlic, peel and mince
1 tbsp. fresh basil, chop fine or 1 tsp. dried basil
1/4 tsp. oregano