Tabbouleh Salad

• 1 cup Boiling Water
• 1/2 cups Fine Bulghur Wheat
• 3 whole Bunches Flat Leaf Parsley
• 1 whole Bunch Of Mint
• 2 whole Roma Tomatoes, Seeded And Diced
• 1 whole Large Cucumber, Peeled, Seeded, And Diced
• 3 whole Green Onions, Thinly Sliced
• 6 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Fresh Lemon Juice
• 1/2 teaspoons Kosher Salt

1. 1. Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
2. 2. Fluff the wheat with a fork, then place a plate (or a sheet of plastic wrap) over the top of the bowl and place it in the fridge.
3. Let it rest until it reaches room temperature, at least 15 minutes.
4. 3. Wash the leaves of the parsley and mint then dry completely with a paper towel.
5. 4. Trim off the stems of the herbs and discard.
6. 5. Mince the parsley and mint leaves and place in a large bowl.
7. 6. Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
8. 7. Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir and taste. Add more salt if needed. Serve cool or at room temperature.

boiling water, bulghur wheat, parsley, tomatoes, cucumber, green onions, olive oil, lemon juice, kosher salt

Taken from tastykitchen.com/recipes/salads/tabbouleh-salad-2/ (may not work)