Bright Green Tabbouleh

• 1 cup plus 2 tablespoons bulgur wheat
• 1 cup boiling water
• 2 tablespoons finely grated lemon zest (from 2 large lemons)
• 1/2 cup fresh lemon Juice (from 3 large lemons)
• 1/3 cup extra virgin olive oil
• 1 cup coarsely chopped fresh flat-leaf parsley leaves
• 1 cup coarsely chopped fresh mint leaves
• 4 scallions (white bulbs and 3 inches green), thinly sliced
• 1 tablespoon finely minced garlic
• Salt and freshly ground black pepper, to taste
• 4 ripe plum tomatoes, seeded and cut Into 1/4-inch dice
• 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1 fresh mint sprig, for garnish

1. Combine the bulgur wheat, boiling water, lemon zest and juice, and olive oil in a bowl.
2. Mix well, cover, and refrigerate for 30 minutes.
3. Fluff the bulgur mixture with a fork.
4. Add the parsley, mint, scallions, garlic, and salt and pepper.
5. Toss well with the fork.
6. Add the tomatoes and cucumbers, and toss again.
7. Adjust the seasonings if necessary.
8. Let the salad stand, loosely covered, at room temperature for at least 30 minutes for the flavors to blend.
9. Garnish the salad with the mint sprig, and serve at room temperature.

bulgur wheat, boiling water, lemon zest, lemon juice, extra virgin olive oil, parsley, mint leaves, scallions, garlic, salt, tomatoes, cucumber, mint sprig

Taken from www.cookstr.com/recipes/bright-green-tabbouleh (may not work)