Bbulgur Wheat Salad (Tabbouleh)

• 2 cups bulgur wheat
• 1 cup cold water
• 2 cups coarse-chopped parsley leaves (without stems)
• 1 cup chopped scallions
• 3 tablespoons chopped fresh mint
• 4 medium-size fresh tomatoes, chopped
• 3/4 cup lemon juice
• 1 cup olive oil
• 1 teaspoon salt, or as desired
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

1. Mix wheat and water in a bowl and refrigerate 1 hour.
2. Add all remaining ingredients except 1/4 cup of the olive oil.
3. Mix well.
4. Refrigerate at least 1 hour.
5. Before serving, mix again, check seasonings and sprinkle with remaining olive oil.

bulgur wheat, cold water, coarsechopped, scallions, fresh mint, tomatoes, lemon juice, olive oil, salt, black pepper, paprika

Taken from cooking.nytimes.com/recipes/2016 (may not work)