Tabbouleh

• 60 ml Bulghur (parched crushed wheat) If available, use the fine type (# 1 fine grind)
• 2 Green onions
• 1 tsp Salt
• 1 dash Pepper
• 1 pinch Dried thyme
• 600 ml * Parsley (finely chopped)
• 1 tbsp * Mint (finely chopped)
• 10 * Cherry tomatoes
• 60 ml Lemon juice
• 2 tbsp Olive oil

1. Put the bulghur into a fine mesh colander, then rinse under running water.
2. Press the water out to drain excess moisture.
3. Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator for over an hour (the photo here shows how bulghur looks just after draining).
4. Mince the green onions and quarter the cherry tomatoes.
5. Combine the bulghur with the green onions and mix in the salt, pepper, and thyme.
6. In a separate bowl, combine the * ingredients, and place over the bulghur.
7. Chill in the refrigerator until it's ready to serve; (since it may become watery after time passes, do not mix with the bulghur right away).
8. You can prepare up to Step 3 a half day in advance.
9. Before serving, add the lemon juice, mix well, then season with salt and more lemon juice to taste.
10. Add the olive oil, then serve!
11. I buy the packaged type that's sold in a Lebanese supermarket.
12. At this store, they have types #1-#3.
13. #1 is the finest ground.
14. At Whole Food's Market, you can buy type #2 in unpackaged, loose form.
15. This is bulghur.

bulghur, green onions, salt, pepper, thyme, tomatoes, lemon juice, olive oil

Taken from cookpad.com/us/recipes/148167-tabbouleh (may not work)