Tabbouleh Salad

• 1/2 cup bulgur wheat
• 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped)
• 1 bunch of mint (about 1/3 cup, chopped)
• 1 bunch of scallions, white and green parts (about 1 cup, chopped)
• 2 ripe medium tomatoes, cored and diced small
• Juice of 1 lemon
• Salt
• 1/4 cup extra-virgin olive oil

1. Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
2. Soak for 20 minutes to plump the grains, then drain in a sieve.
3. While the bulgur is soaking, prepare the other ingredients.
4. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
5. Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
6. With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
7. Mix well.
8. Taste and add more salt, lemon juice, or oil if needed.
9. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors.
10. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.

bulgur wheat, bunches of parsley, mint, scallions, tomatoes, lemon, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/tabbouleh-salad-387144 (may not work)