Lebanese Tabbouleh

• 1/2 cup fine bulgur
• 3 tablespoons olive oil
• 1 cup boiling-hot water
• 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
• 1/2 cup finely chopped fresh mint
• 2 medium tomatoes, cut into 1/4-inch pieces
• 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
2. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
3. Drain in a sieve, pressing on bulgur to remove any excess liquid.
4. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
5. These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

bulgur, olive oil, boilinghot water, parsley, fresh mint, tomatoes, cucumber, lemon juice, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/lebanese-tabbouleh-106589 (may not work)