Garden Tabbouleh

• 1 cup bulgur wheat
• 1 cup fresh flat-leaf parsley leaves, roughly chopped
• 3 scallions, thinly sliced
• 1 cup grape tomatoes, quartered
• 1 cucumber, peeled and chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper

1. In a small saucepan, bring the bulgur and 6 cups of water to a boil. Cook, uncovered, until tender, about 20 minutes. Transfer to a strainer and rinse under cold water. Shake to remove any excess water. Transfer to a large bowl and add the parsley, scallions, tomatoes, and cucumber.
2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the bulgur and toss. Serve cold or at room temperature.

bulgur wheat, parsley, scallions, grape tomatoes, cucumber, lemon juice, extravirgin olive oil, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/garden-tabbouleh (may not work)