Lebanese Style Bulgur Salad
Pour the bulgur into a pot with about 800 ml (approximately 3 1/4 cups) of cold salted water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Turn off the heat and let sit for 15 minutes. The bulgur should be cooked al dente.
Rinse and trim the scallions and cut into rings. Peel the garlic cloves and chop finely. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes. Let the bulgur cool slightly, then mix with the scallions, garlic, tomatoes and fresh herbs. Stir in the lemon juice and the oil and season with salt and pepper. Serve alongside grilled meat or other dishes as desired.