Zesty Tabbouleh

• 1 cup uncooked bulgur wheat
• 2 cups hot water
• Zest of 3 lemons, divided
• 3/4 cup fresh lemon juice (about 3 lemons)
• 1 bunch green onions, trimmed and chopped (white and light green parts only)
• 2 cups chopped fresh parsley
• 2 medium cucumbers, peeled, seeded, and chopped
• 2 large tomatoes, chopped
• 1/4 cup extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste

1. Place bulgur wheat in a large bowl. Add water and one-third zest and juice; stir. Cover tightly with plastic wrap, and let stand 30 minutes or until water is absorbed. Pour into a wire-mesh strainer; drain, pressing out any excess water.
2. Combine remaining zest and juice, green onions, and next 4 ingredients in a large bowl. Add bulgur, and stir. Season with salt and pepper. Chill at least 1 hour.

bulgur wheat, water, lemons, lemon juice, green onions, parsley, cucumbers, tomatoes, extravirgin olive oil, salt, freshly ground pepper

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