The Perfect Basic Tabbouleh

• 3/4 cup bulgur wheat, fine to medium grind
• 3 tablespoons extra virgin olive oil
• 2 cups parsley, flat leaf, finely chopped, about 3 bunches
• 1 cup mint, finely chopped
• 2 medium tomatoes, seeded and diced
• 1 cup cucumber, peeled, seeded, chopped (about 1 cucumber)
• 1/4 cup, plus 1 tablespoon lemon juice, fresh
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Pour approximately 2 cups of boiling water over the bulgar and cover.
2. Walk away and just let stand for 25 minutes.
3. Drain excess water from the bulgar by gently pressing the grains in a strainer.
4. Allow to cool.
5. Pour into a bowl and fluff with a fork.
6. Toss bulgur with remaining ingredients.
7. Cover and place in refrigerator for a minimum of 4 hours.
8. It's even better if you wait to serve until the following day.

bulgur wheat, extra virgin olive oil, parsley, mint, tomatoes, cucumber, lemon juice, cumin, salt, pepper

Taken from www.foodrepublic.com/recipes/the-perfect-basic-tabbouleh-recipe/ (may not work)