Tabbouleh

• 1 12 cups boiling water
• 1 cup Bulgar wheat
• 14 cup fresh lemon juice (2 lemons)
• 14 cup olive oil
• 1 12 teaspoons kosher salt
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 cup minced scallion, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (2 bunches)
• 1 cup chopped fresh flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, halved lengthwise, and medium-diced
• 2 cups halved grape tomatoes

1. In a heat-proof bowl, pour the boiling water over the bulgur wheat.
2. Add the lemon juice, olive oil, and salt.
3. Stir.
4. Cover the bowl with plastic wrap and allow to stand at room temperature for about 1 hour.
5. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
6. Season, to taste, and serve immediately or cover and refrigerate.
7. The flavors will develop as it sits.

boiling water, bulgar wheat, lemon juice, olive oil, kosher salt, kosher salt, fresh ground black pepper, scallion, mint, parsley, hothouse cucumber, halved grape tomatoes

Taken from www.food.com/recipe/tabbouleh-381439 (may not work)