Take-Out Tabbouleh

• 2 cups bulgur (cracked wheat)
• 12 cup finely chopped flat leaf parsley
• 12 cup finely chopped fresh mint leaves
• 4 green onions, green part only, finely chopped
• 2 cups cherry tomatoes, cut in half
• 14 cup fresh lemon juice
• 14 cup extra virgin olive oil
• 34 teaspoon ground cumin
• 12 teaspoon salt
• fresh ground pepper

1. Place the bulgur in a large bowl and pour enough warm water over to cover generously.
2. Let it stand until the bulgur softens, about 15 minutes.
3. Drain well, pressing down gently to extrude any excess liquid.
4. In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper.
5. Add the bulgur and toss.
6. Taste and reseason with salt and pepper if necessary.
7. Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.

flat leaf parsley, mint leaves, green onions, cherry tomatoes, lemon juice, extra virgin olive oil, ground cumin, salt, fresh ground pepper

Taken from www.food.com/recipe/take-out-tabbouleh-320706 (may not work)