Tabbouleh

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

1. Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt.
2. Stir, then allow to stand at room temperature for about 1 hour.
3. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well.
4. Season, to taste, and serve or cover and refrigerate.
5. The flavor will improve if the tabbouleh sits for a few hours.

bulghur wheat, boiling water, freshly squeezed lemon juice, olive oil, kosher salt, scallions, mint, flatleaf parsley, hothouse cucumber, cherry tomatoes, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html (may not work)