Ingredients

• 1 c. HOT water
• 3/4 c. Bulgar wheat (the fast food of whole grains)
• 2 c. THRIVE Cucumbers
• 1 c. THRIVE Tomato Dices or a med tomato diced and drained of excess juice
• 1 c. THRIVE Green Onions or 5 or 6 fresh green onions chopped
• 1 c. THRIVE Green Bell Peppers or a half pepper diced
• 1 c. fresh parsley, washed and chopped as coarsely or as fine as you prefer
• 10 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 1/2 tsp. chili powder
• 1 tsp. your favorite salt
• 1/4 c. fresh lemon juice / or lime if you prefer / or use THRIVE LIFE limeade or lemonade crystals (1T)
• 1/2 c. Olive Oil - your favourite kind

Directions

1. Rinse the bulgur wheat and pour HOT water over top. Set it aside while it reconstitutes. You want it tender, but not WET. Strain if you need to.
2. Put all the vegetables in a bowl. If you are chopping fresh vegetables, try to make them all uniform. You might want to place the tomatoes in a colander first if they're excessively juicy.
3. Obviously if you're using freeze dried vegetables OR fresh vegetables your required added moisture is going to vary greatly. For freeze dried, start with 1 cup water to moisten. You can always add if needed later. If using fresh vegies, then you won't add any additional. Guess you're gonna have to wing this one. You're not wanting it to be 'soupy'.
4. Add all the chopped vegetables, herbs and green onions to the mixing bowl of moistened bulgar wheat. Season with salt and chili pepper, and mix gently.
5. Personally, I would NOT refresh the freeze dried vegetables ahead of time. I would toss everything together, and then add the cup of water slowly, tossing gently to refresh all together. Easier to add a little more moisture than to take it away, so add sparingly as there are so many variables.
6. Drizzle the the lemon juice and olive oil over top and gently mix again.
7. You can serve immediately, or let it sit in the fridge for half an hour so that all the flavors blend nicely. Especially the lemon.