Tabbouleh With Chicken

• 1 12 cups boiling water
• 1 cup Bulgar wheat
• 14 cup fresh lemon juice (2 lemons)
• 14 cup olive oil
• kosher salt
• 2 cups cooked chicken, cut into small pieces
• black pepper
• 12 cup very finely chopped red onion
• 1 cup chopped fresh mint leaves (2 bunches)
• 1 cup chopped fresh flat leaf parsley
• 1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
• 2 cups halved cherry tomatoes

1. In a heat proof bowl, pur the boiling water over the bulgur wheat.
2. Add the lemon jice, 1/4 cup of olive oil, and 1 1/2 teaspoons of salt.
3. Stir.
4. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
5. After the hour has passed add the chicken to the bulgur, add the onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper.
6. Season to taste and serve immediately or cover and refrigerate.
7. The flavor improves as it sits.

boiling water, bulgar wheat, lemon juice, olive oil, kosher salt, chicken, black pepper, red onion, mint, flat leaf parsley, hothouse cucumber, tomatoes

Taken from www.food.com/recipe/tabbouleh-with-chicken-344914 (may not work)