Tabbouleh

Ingredients

• 1 cup bulghur wheat
• 1 ½ cups boiling water
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ¼ cup good olive oil
• 3 ½ teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• + 4 more ingredients
• • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper

1. Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

View full recipe at SpringPad