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Tabbouleh

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Ingredients
  

  • ½ cup fine bulgur wheat
  • 2/3 cup boiling water
  • 2½ fresh lemons, juiced and divided
  • ¼ cup olive oil
  • 2 teaspoons kosher salt, divided
  • 1 seedless cucumber, unpeeled, finely diced
  • 5 scallions, white and green parts, finely chopped
  • 4 Roma tomatoes, finely diced
  • 3 bunches of fresh parsley (curly or flat-leaf), finely chopped
  • 1/3 cup fresh mint leaves, finely chopped
  • ½ teaspoon black pepper

Instructions
 

  • Place the bulghur wheat in a large bowl, pour in the boiling water, the juice from 2 lemons, olive oil, and 1 teaspoon of salt. Stir and cover; then allow to stand at room temperature for about 1 hour.
  • Add cucumber, scallions, tomatoes, mint, parsley, and remaining juice from ½ lemon to the bowl with the bulgur wheat; stir well. Taste, and adjust salt and lemon juice if necessary. Refrigerate for 15 minutes before serving. Enjoy!