Tabbouleh

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
• 1 bunch green onions, white and green part, finely chopped (about 1 cup)
• 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
• 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
• 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil

1. Put the bulgur in a large bowl and pour in the hot water.
2. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate.
3. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
4. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint.
5. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.
6. Add the bulgur; moisten with the lemon juice and olive oil.
7. Fold everything together to incorporate the ingredients.
8. The flavor will improve if the tabbouleh sits for a few hours.
9. Serve at room temperature.

bulgur wheat, water, tomatoes, green onions, hothouse cucumber, parsley, mint, ground cumin, kosher salt, lemons, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/tyler-florence/tabbouleh-recipe.html (may not work)