Ingredients:
1 C bulgur
1C boiling water
1C chopped, fresh parsley
1C fresh mint, minced
1/2 C red pepper, chopped
4 scallions, chopped
2 tbsp. Spectrum Flax Oil
1/4 C lemon juice
1/2 C orange juice
2 tbsp. soy sauce
1/2 tsp. sea salt
1 tsp. cumin
1 tsp. basil

Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 cup boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.

Yields: 6 servings