ROASTED TOMATOES AND BULGUR SALAD

Ingredients:

1 cup coarse bulgur (about 6 ounces)
¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters
½ cup chopped celery (use the inner ribs)
½ cup chopped scallions
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
1 cup roasted tomatoes
¼ cup lightly packed torn mint leaves
Instructions:

Bring 1½ cups of water to a boil in a medium saucepan. Add the bulgur, cover, remove from the heat, and set aside for 30 minutes to 1 hour, stirring from time to time, **until the bulgur is tender.
Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl.
Arrange the tomatoes over the top and scatter the mint leaves over the tomatoes.

**Bulgur comes in a variety of grinds. The finer the grind, the faster the bulgur will soften.

Nutritional Analysis: Calories: 290, Fat: 16g, Sodium: 432mg, Carbohydrate: 38g, Protein: 5g
Yield: 4 servings