Tabbouleh

• 1 cup Bulgur Wheat
• 20 whole Grape Tomatoes, Halved
• 1 whole Cucumber, Peeled And Diced
• 1 bunch Scallions, Thinly Sliced
• 1 bunch Fresh Parsley, Finely Chopped
• 16 whole Mint Leaves, Finely Chopped
• 2 whole Lemons, Zest And Juice
• 1/2 cups Olive Oil
• 1 pinch Salt

1. Bring a medium pot of water to a gentle boil on the stove.
2. Add bulgur wheat to a heat proof bowl and pour boiling water all over it to submerge it.
3. Set bowl aside and allow bulgur wheat to soften in the hot water for about 30 minutes.
4. I like to do the rest of the prep while it softens.
5. When bulgur wheat is tender, drain through a fine mesh strainer, like a chinois.
6. Transfer to a large salad bowl.
7. Add tomato, cucumber, scallions, parsley, mint, lemon zest, lemon juice, olive oil and salt.
8. Toss together thoroughly and serve immediately!
9. It can also be sealed and refrigerated for up to 2 days.

bulgur wheat, grape tomatoes, cucumber, scallions, parsley, mint, lemons, olive oil, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/tabbouleh-2/ (may not work)