Tabouli Salad With Cucumber, Tomato, Feta, And Olives

• 1 1/2 cups water
• 1 cup dry bulgur
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 3 scallions, finely chopped
• 1/2 cup minced fresh flat leaf parsley
• 12 fresh mint leaves, minced
• 1 tomato, coarsely chopped
• 1 cucumber, cut into 1/2-inch cubes
• 3 ounces crumbled feta
• 12 kalamata olives, pitted and halved

1. Bring water to boil, add dry bulgur to boiling water, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
2. Fluff bulgur with a fork and then allow to cool to room temperature.
3. Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
4. About 1/2 hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning - add salt and freshly ground black pepper to taste. Serve.

water, lemon juice, extravirgin olive oil, garlic, scallions, flat leaf parsley, mint, tomato, cucumber, feta, olives

Taken from food52.com/recipes/23141-tabouli-salad-with-cucumber-tomato-feta-and-olives (may not work)