Tabbouleh

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• Kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 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
• 3/4 pound feta cheese
• 4 pita breads, cut in half

1. Place the bulgur 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 an hour.
2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
3. Stuff the tabbouleh and feta into the pita breads.

bulgur wheat, boiling water, freshly squeezed lemon juice, olive oil, kosher salt, scallions, mint, flatleaf parsley, hothouse cucumber, cherry tomatoes, freshly ground black pepper, feta cheese, pita breads

Taken from www.epicurious.com/recipes/member/views/tabbouleh-50134729 (may not work)