Strawberry Tabouli
1 1/2 cups bulgur wheat
1 to 2 tsp salt
2 cups boiling water
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 cups finely chopped flat-leaf parsley
1/4 cup finely chopped mint
4 cups chopped strawberries
1 cup toasted pecan pieces
In large bowl, combine bulgur and salt. Add boiling water, cover and let sit for 30 minutes. Remove cover and fluff with fork (if any water remains, drain bulgur). Stir in oil and lemon juice. Add parsley, mint and strawberries. Cover and refrigerate.
When ready to serve, add toasted pecans and toss to mix or sprinkle pecans on top.