Mediterranean Vegetable Bulgur Salad w/Lemony-Dill Sauce

Bulgur is a kind of dried cracked wheat.  As a staple of Indian, Turkish and Middle Eastern cuisines for centuries, bulgur wheat tends to be most well-known in the West as the main ingredient used in tabbouleh.  Its high nutritional value makes it a good substitute for rice or couscous.

Ingredients
2 cups bulgar
1/2 cup Dill Olive Oil
1/4 cup A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste

Directions
Soak the bulgur for 30 minutes in very hot water (enough to cover the bulgur by 1″ ) along with a tablespoon of salt.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.  Combine all the other ingredients  (except the feta) and mix well.  Marinate these ingredients for up to an hour in the refrigerator.  In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta. Adjust the seasoning to taste and serve.

Serves 4 as a main course or 6 as a side